“This is from my mother's recipe file. She clipped it from Parade magazine, she thinks. Of course I will want to try it--it's wheat free!”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
  2. Combine peanut butter, syrups, and oil in a small pan. cook over low heat until melted and the mixture can easily be stirred together. Remove from heat and set aside.
  3. In a deep bowl, combine oats, almonds, cranberries, cinnamon, and salt. Toss to mix well. Pour peanut butter mixture over oat mixture and, using a rubber spatula coated with cooking, stir until everything is evenly coated. Drop by heaping tablespoons onto the prepared baking sheet. . Bake 20-25 minutes, until golden and crisp. Set tray on wire rack and let cool completely. Store cooled in an air-tight container or tin up to 3 days.

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