nonstick cooking spray
1 2/3 cups low-fat granola cereal
1 cup chopped pitted dates
1 cup flaked coconut
2/3 cup packed light brown sugar
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
15-ounce can pinto or Great Northern beans, rinsed, drained, coarsely chopped
1/2 cup dark raisins
1/2 cup chopped walnuts or almonds
1/2 cup honey
3 tablespoons butter or margarine, melted
2 tablespoons canola oil
1 teaspoon vanilla
1/8 teaspoon salt
Line a 13 x 9 x 2-inch baking pan with foil. Lightly coat foil with
nonstick cooking spray. Preheat oven to 350 F.
Combine cereal, dates, coconut, brown sugar, flour, and cinnamon
in large bowl. Stir in beans, raisins, and nuts. Combine honey,
butter or margarine, oil, vanilla, and salt in small bowl. Add to
cereal mixture; stir until combined. Spread in prepared pan.
Bake in preheated oven for 40 to 45 minutes or until edges of bars
are lightly brown and center is firm to touch. Cool completely.
Use foil to lift out of pan; cut into bars.
Freeze bars, wrapped in foil, up to 3 months
Yield: 30 Bars