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Popped Sorgum Granola Trail Mix

in The Too Busy to Diet Blog on September 2, 2021

Sylvia Klinger, Hispanic food expert and Too Busy to Diet partner shares a recipe

Ingredients

2 cups Nu Life Market Popped Sorghum or plain popped pop corn

2 cups old quick oats

½ cup shredded unsweetened coconut

½ cup mini semisweet chocolate pieces

½ cup dried cranberries, finely chopped

¼ cup Nu Life Market Sorghum All-Purpose Flour 

¼ teaspoon salt

½ cup canola oil

½ cup honey

1 teaspoon vanilla extract

Directions

1. Preheat oven to 325°F. Line a 13x9x2-inch baking pan with parchment paper; set aside.
2. In a large bowl, combine the first 7 ingredients.
3. In a small bowl, whisk together the remaining ingredients.
4. Pour the wet ingredients over the popped sorghum/oat mixture and stir to combine well. Press mixture into prepared baking pan.
5. Bake for 20 to 25 minutes or until golden brown.
6. Allow to cool completely then cut into sixteen 4 1/2x 1 1/2 -inch bars or crumble. Serve with yogurt, if desired.

Makes: About 4 cups