Total Time: 20 minutes; 10 mintues active | Servings: 6

Ingredients

• 1/2 teaspoon canola oil
• 1 1/2 cups plain granola
• 1/2  cup pumpkinseeds (pepitas), raw
• 1/2 cup raisins, or other dried fruit
• 1/4 cup honey
• 1/4 cup light brown sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1/4 cup peanut butter, smooth

Preparation

• Line an 8-inch square baking pan with parchment paper and lightly oil it. Reserve.
• In a medium saucepan, place the pumpkinseeds. Over a burner set to medium-high heat, swirl the pan until the pumpkinseeds start to pop and smell toasty. Dump the seeds in a large bowl and add the granola and raisins. Toss to mix.
• In the same pan, combine the honey and brown sugar and place over medium heat. Stir until the sugar is dissolved, then boil for 1 minute. Remove from heat and add the vanilla, salt and peanut butter and stir until smooth. Pour over the granola mixture and use a wooden spoon to toss and stir until well-coated.
• Scrape into the prepared pan and press flat. Rub a little oil on your palms so you can use them to press the mixture flat without it sticking.
• Let cool or refrigerate for at least an hour.
• Invert the pan on a cutting board and peel off the paper. Use a knife to cut 4-by-4 to make 16 squares.

Nutritional Information

130 calories, 6 g. fat, 0 mg. cholesterol, 110 mg. sodium, 19 g. carbohydrate, 2 g. fiber, 3 g. protein