Home Cooking In Heels!: Fall Granola Goodies

For me Fall is one of my favorite times of year. I love so many aspects of this season from the clothing, the weather change, the FOOD, the smells (from seasonal foods cooking to seasonal candles burning) and knowing that Thanksgiving and Christmas are right around the corner! This fall is a bit different for me than falls in past. I find myself entering my THIRD TRIMESTER of my first pregnancy. Oh Baby how my senses have heightened. Not only is my sniffer picking up the slightest scents (and odors unfortunately) but my belly is constantly calling for something to munch on. I am eating about every two hours these days and with a consumption like that I am trying to be conscious of what I am putting in my mouth (key point...trying). I found this recipe for homemade granola bars in the October/November 2010 Taste of Home magazine and had to share with everyone. Its healthy (enough), easy to make, quick, and will fight off hunger pains longer than store bought substitutes. Plus the smell that fills the house is PERFECT for this time of year!!

Here is the recipe and pictures...

Ingrediants
3-1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup flaked coconut
1/2 cup chopped dried apples
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Directions
Combine oats and almonds in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15 minutes or until toasted, stirring occasionally.
In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.
Press into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen

Before I put them in the oven