On with the granola experiments. We’ve done three, so far, and this is the second. Both the second and third versions were baked with fruit syrup. What fruit syrup?
Speedy’s sister, Susan, works with Mama Sita. You might have seen her on TV — she appears on Mama Sita ads. She did the radio ads too. She showed my blog to her boss and her boss sent a large bag of Mama Sita products including three bottles of fruit syrup — pineapple, mango and guava.
Granola bars are made with sugar and a liquid sweetener, the latter in the form of honey, syrup, molasses or all of them. Most recipes you’ll find on the web uses corn syrup. A close second is maple-flavored corn syrup. Fine, but why not add some tropical flavor to granola bars? And the inspiration struck. I have used two bottles of Mama Sita fruit syrup to make granola bars.
In the interest of full disclosure, this is NOT a paid post. I am really just smitten with Mama Sita’s fruit syrups.
Granola bars with pineapple syrupPrint Pin
- 3/4 cup rolled oats
- 1/2 cup salted cashew nuts
- 1 cup unsweetened corn flakes (I used Kellogg’s)
- 1/3 cup brown sugar
- 2 generous pinches of salt
- 2 tablespoons butter melted (plus more for the pan)
- 2 tablespoons honey
- 60 milliliters pineapple syrup
- Preheat the oven to 350F.
- Line a 7"x11" baking pan with non-stick paper. Brush with melted butter any part of the pan not covered by the paper.
- Spread the oats and cashew nuts on a baking tray. Roast in the oven for about five minutes or just until lightly browned.
- In a bowl, toss together the oats, nuts, corn flakes, sugar and salt
- Pour in the butter, honey and syrup. Toss until every piece of dry ingredient is coated with liquid.
- Press the mixture into the prepared baking pan.
- Bake at 350F for 30 minutes
- Cool completely before cutting into desired shape and size.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.