Gingerbread Muesli Bars

Ingredients:

• 0.5 cup dark brown sugar
• 0.5 cups vegetable oil
• 4 tablespoons of honey
• 2 tablespoons molasses
• 2 and 1/4 cups rolled oats
• 3/4 cup chopped pecans, toasted
• 3/4 cup almond needles
• 0.5 cup chopped salted cashews, roasted
• 0.5 cup peeled pumpkin seeds
• 2/3 cup dried cranberries
• 3 tbsp candied ginger, minced
• 1 tbsp. ground cinnamon
• 1 teaspoon ground ginger
• 0.5 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 cup + 1 tbsp whole wheat flour
• 1/4 cup + 1 tbsp wheat germ
• 1/4 cup holiday sprinkles

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking sheet with parchment paper and spray generously with cooking spray.
2. In a medium saucepan, combine brown sugar, vegetable oil, honey, and molasses. Bring to a boil over medium heat, stirring frequently. Remove from heat and set aside.
3. In a large bowl, combine the oats, nuts, pumpkin seeds, dried cranberries, candied ginger, spices, wheat flour, wheat germ, and 1 teaspoon salt. Pour the honey mixture over the mixture and toss to coat. Transfer to the prepared pan and spread evenly. Spray the back of a second baking sheet with cooking spray and press the granola evenly into the pan. Sprinkle with holiday sprinkles.
4. Bake until golden brown, 25-30 minutes. Let cool completely, then remove from the pan and cut into fourteen 4x10 cm bars. Store in a tightly sealed container at room temperature for up to a week or freeze for up to 2 months.