Makes twelve 1 1/2—inch x 3 1/2-inch bars
1/4 cup (95 grams) brown rice syrup
1 teaspoon (5 ml) extra-virgin olive oil
2 tablespoons (24 grams) packed brown sugar
2 1/2 cups (277 grams) granola (see note below)
Preheat the oven to 350º. Line an 8-inch by 8-inch glass baking dish with parchment paper, letting the paper hang over the sides of the pan.
Combine the brown rice syrup, oil and sugar in a small, heavy-bottomed pot. Bring to a boil then reduce to a simmer, and cook until the sugar is completely dissolved, about 2 minutes.
Add the granola to a large heat-proof bowl. Pour the syrup mixture over the granola, stirring well with a non-stick rubber spatula. Scrape the mixture into the prepared baking dish, and spread it out into an even layer.
Bake for 15 minutes, until slightly golden. Remove from the oven and let it cool completely on a wire rack. Cut into 12 equal-sized bars. Store in an airtight container for up to one week, though they’ll likely disappear in a few days time.
NOTE: You can use your favorite store-bought granola, or use this recipe on the blog, and swap in whatever combination of nuts and dried fruits you prefer. It’s one of my favorite versions of my DIY Granola recipe from Homemade with Love.