Grilled Honey Mustard Chicken

Grilled Honey Mustard chicken is tender and juicy grilled chicken covered in a sweet and tangy sauce with a punch of spice.  It is simple to prepare and so flavorful.  The fresh and perfectly balanced flavors of the honey mustard will be a staple in your summer BBQ plans!

The honey mustard flavors are truly so perfect for summer that I find myself wanting to use the sauce over and over.  In order to mix my menu up some, I also make creamy honey mustard chicken or one pan honey mustard chicken and veggies.

Grilled Honey Mustard Chicken

Wow! I’m a little obsessed with this grilled honey mustard chicken recipe. You MUST try it this summer!! I know it is a 5 star recipe when I already want to make it again next week. I have tried recipes before with honey dijon but this honey dijon sauce has such amazing spices in it that it stands out from any other mixture I have seen! When everything is combined the sauce is perfect with a tiny but of a kick to it.

The grilled honey mustard is something even the pickiest eater at my house enjoys because of the sweet honey flavor.  Then, after a long day of being outside my hubby’s friends came over and they were happily eating our leftovers!  Yeah, it’s that good!  I was a little sad not to have leftovers to store.  So, next time I will definitely have to double the recipe!  I served it with my parmesan asparagus and made a strawberry cheesecake salad! Delish!

Honey Mustard Chicken Ingredients:

• Whole grain mustard: Sometimes difficult to find, so coarse-ground mustard or stone-ground mustard work well too.
• Honey: The thick, sweetness is the perfect balance to the other flavors.
• Lemon: The hint of fresh tangy lemon is that surprising flavor that makes this chicken stand out!
• Garlic:A clove smashed and minced.
• Paprika: Adds great color.
• Salt: The salt will bring out the flavors of the spices.
• Cayenne pepper: Adds a great medium level spice to the sauce.
• Red pepper flakes: Even more heat comes from this mix of crushed peppers.
• Chicken: I like to use boneless, skinless breasts with this recipe.

How to Grill Chicken:

1. Whisk all ingredients Using a small bowl, mix all ingredients together.
2. Split sauce: Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken. Cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
3. Grill Chicken: Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
4. Dress and Serve: Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

Tips for Grilling:

• If your chicken breasts are really thick, pound them to thin them out.  It will reduce cooking time and help it to cook more evenly.
• Boneless breasts (or thighs) make the best grilling chicken since they are lean and quick to make.
• Serve grilled honey mustard chicken over rice, a salad or with your favorite summer vegetables!
• Make sure your grill is clean before you begin and rub some oil on the grates to prevent the chicken from sticking.
• You are aiming for a medium, indirect heat while grilling so that the outside of the chicken does not burn while you get the inside up to temperature.
• Keep the grill closed while cooking. This will keep the heat in and allow the chicken to cook quicker and more evenly.

The Perfect Temperature:

When the chicken reaches 165º F, it is done.  The juice will run clear once the chicken is done, but to be sure you can use a meat thermometer to confirm it is cooked thoroughly.  I personally love the Thermapen.  It reads the temperature so fast and has lasted so well over time.  ThermoPop is another brand I have heard good reviews about as well.  

• Thinly sliced chicken breasts won’t take as long to reach temperature.
• Basic rule is 3-5 minutes per side on medium to high heat, but will vary depending on the thickness of your meat.
• The chicken will continue to cook slightly even after removed from the grill.

Storing Grilled Chicken:

I don’t know about you, but I am always wondering how long my leftovers are good once stored.  Especially with chicken.  So, I have done my research to be sure.  Here is what I know:

• Allow to cool after cooking no more than 2 hours.
• Store in a shallow airtight container.
• Grilled honey mustard chicken will be good in the refrigerator for 3-4 days or in the freezer for 4 months.
• To avoid freezer burn be sure to pack your chicken tightly with airtight heavy-duty foil, plastic wrap or freezer paper or putting it in a freezer bag.

BBQ All Summer with these Popular Grilling Recipes:

• Grilled Honey Balsamic Chicken
• Garlic Herb Flank Steak with Avocado Corn Salsa
• Perfectly Juicy Grilled Steak
• Grilled Hawaiian Teriyaki Chicken Skewers
• Awesome Grilled Salmon with Avocado Salsa

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Grilled Honey Mustard Chicken

Grilled Honey Mustard chicken is tender and juicy grilled chicken covered in a sweet and tangy sauce with a punch of spice.  It is simple to prepare and so flavorful.  The fresh and perfectly balanced flavors of the honey mustard will be a staple in your summer BBQ plans!

Course Dinner

Cuisine American

Keyword grilled honey mustard chicken

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 4 Chicken

Calories 410kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup of any whole grain mustard
• 1/2 cup of honey
• Juice of 1/2 a lemon
• 1 garlic clove smashed and minced
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 4 boneless skinless chicken breasts

Instructions

• Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
• Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
• Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

Notes

Updated on April 30, 2020

Originally Posted on June 25, 2012

Nutrition

Calories: 410kcal | Carbohydrates: 37g | Protein: 50g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 910mg | Potassium: 901mg | Fiber: 1g | Sugar: 35g | Vitamin A: 302IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg

 

source https://therecipecritic.com/grilled-honey-mustard-chicken/

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How to Make the Best Basil Pesto Sauce

This delicious green sauce is bursting with basil leaf flavor balanced by buttery pine nuts, fresh garlic, and infused with quality olive oil. Learn how to make the Best Basil Pesto Sauce full of fresh ingredients and prepared in minutes.

The Best Basil Pesto Sauce Recipe

Memorizing simple sauce recipes I can whip up in minutes is one way I save time in the kitchen and this basil pesto recipe is not only fresh but a perfect spread or sauce for many recipes. You can spread this over just about any meat and fish, or use it as a marinade for vegetables, but the most delicious way to enjoy pesto is tossed with some cooked noodles.

What is Basil Pesto?

Authentic pesto is made by pounding the ingredients together using a mortar and pestle, which is also where it gets its name. Pesto comes from the Italian word pounded and is traced back to the city Genoa. The uncooked sauce is made of fresh basil leaves, garlic cloves, pine nuts, and a dry-aged cheese such as parmesan. Once the ingredients are crushed together, or pulsed in a food processor, they mixed together in high-quality olive oil.

What Does Pesto Taste Like?

The strongest flavors in this sauce come from the basil and garlic, which is then balanced by the olive oil and pine nuts. Since pine nuts are an oily type nut they bring a buttery taste to the spread. Depending on the type of cheese you’ll also have hints of salt. You should be able to taste all the flavors of the ingredients added into this fresh sauce.

How to Make Basil Pesto

For this easy recipe, you only need a food processor and spatula to prepare it and a small container for storage.

1. Place half of the basil leaves into a food processor with all of the nuts, cheese, garlic, and salt. Pulse until the ingredients are finely chopped.
2. Use a spatula to scrape down the sides of the food processor and add the remaining basil. Continue to pulse until paste-like consistency forms.
3. Remove the lid and slowly pour in the olive oil while continuing to pulse the ingredients together until it’s mixed well.
4. Taste the sauce and adjust the seasoning as desired.

What to Use Pesto On?

Pesto sauce is one of those amazing recipes to always have on hand for quick dinners or marinades. It can make an average or simple dinner exquisite.

• Use it as a pizza sauce.
• Drizzle any beef, chicken, or fish.
• Spread it onto a sandwich.
• Mix it into a salad dressing.
• Use it to marinate vegetables.

How to Store Basil Pesto?

Pesto sauce can be kept in the refrigerator for up to 1 week if packaged properly. Place the sauce in a small container and fill it to the brim, making sure to pack it down and remove any air. Pour an additional small amount of oil on the very top to maintain freshness. You can also freeze pesto sauce for several months if placed in a freezer-safe container. Don’t forget to place a date label on the packaging.

What if I don’t Like Basil Leaf?

Not a basil leaf fan? No, worries! You can easily swap out the peppery plant for your favorite leafy greens.

Some delicious options are listed below:

• Spinach
• Kale
• Mint Leaves
• Watercress
• Arugula
• Mustard Greens

For More Classic Sauce Recipes Try Some of These:

• Easy Hollandaise Sauce
• Easiest Homemade Marinara
• Easy Homemade BBQ Sauce
• Creamy Avocado Yogurt Dip

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Best Basil Pesto Sauce

This delicious green sauce is bursting with basil leaf flavor balanced by buttery pine nuts, fresh garlic, and infused with quality olive oil. Learn how to make the Best Basil Pesto Sauce full of fresh ingredients and prepared in minutes.

Course Seasoning

Cuisine Italian

Keyword pesto sauce

Prep Time 10 minutes

Total Time 10 minutes

Servings 12 Servings

Calories 139kcal

Author Aimee Mars

Ingredients

• 6 ounces Fresh Basil Leaves about 6 cups lightly packed
• 1/2 cup Pine Nuts
• 1/2 cup Grated Parmesan Cheese
• 2 Garlic Cloves
• 1/2 teaspoon Salt
• 1/2 cup Extra Virgin Olive Oil

Instructions

• Place half of the basil leaves into a food processor with all of the pine nuts, parmesan cheese, garlic cloves, and salt. Pulse until the ingredients are finely chopped but not quite a paste.
• Use a spatula to scrape down the sides of the food processor and add the remaining basil. Continue to pulse until paste-like consistency forms.
• Remove the lid and slowly pour half in the olive oil and pulse the ingredients together until it's mixed well. For a more liquid style pesto add the remainder olive oil and pulse again to mix.
• Taste the sauce and adjust the seasoning as desired.

Notes

To create a thicker sauce for sandwiches or meats only use half the olive oil in the recipe. For a thinner sauce typically used for marinating vegetables or for pasta add all of the olive oil.

Nutrition

Serving: 1tablespoon | Calories: 139kcal | Carbohydrates: 1g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 162mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 784IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg

source https://therecipecritic.com/homemade-pesto/

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VEGAN JALAPEÑO POPPER DIP

Vegan jalapeño popper dip is spicy, creamy, indulgent, naturally dairy-free, and made with whole food ingredients! Great served warm with veg and crackers.

The post VEGAN JALAPEÑO POPPER DIP appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright.

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Lemon Poppyseed Muffins

Lemon Poppyseed Muffins are bright and cheerful muffins that are loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!

Nothing makes the day brighter and happier than lemon! This tart and citrusy fruit brings a natural freshness to everything! Not to mention muffins are the perfect tasty treat to serve at breakfast time! If you’re looking for more muffin recipes make sure you check out these Rhubarb Muffins, Denver Omelet Breakfast Muffins, or these Apple Crumb Muffins.

Lemon Poppyseed Muffins

These Lemon Poppyseed muffins are the best, happiest way to start the day! Loaded with fresh lemon juice and zest these muffins are so flavorful! Plus they are ultra tender thanks to using some Greek Yogurt. The delightful crunch of the poppyseeds makes these a delightful morning treat. Quick and easy to put together these muffins can be made first thing in the morning, served as a highlight at a brunch, or even made in advance and frozen to serve as needed.

These Lemon Poppyseed Muffins are:

• Quick and easy to make. Making them perfect for breakfast! 
• Tender and moist with a bit of crunch thanks to the poppyseeds.
• Easy to freeze and enjoy when needed. 
• Sweet and tart thanks to using lemon zest and FRESH lemon juice.

How to make lemon poppyseed muffins:

1. Mix the lemon zest with the sugar. 
2. Combine the remaining wet ingredients with the lemon sugar. 
3. Mix together the dry ingredients in another small bowl. 
4. Combine. Stir the dry ingredients into the wet ingredients. 
5. Stir in poppyseeds. 

Storage and Freezing:

Leftovers: store any leftover muffins in a container at room temperature for 3-4 days. 

Freezing: these muffins freeze wonderfully. Once cooled, add the muffins to a freezer safe container or bag. They will keep for 2-3 months. Thaw by removing and putting in the refrigerator or on the counter. You can also put them in the microwave for 15-20 seconds to thaw and warm up. 

Tips for making these the BEST muffins:

• Lemon Zest: Infuse the sugar with the lemon zest to help spread the lemon flavor throughout the entire batch. 
• Greek Yogurt: Use greek yogurt for extra moisture. Other options would be to use sour cream or even buttermilk. 
• Bake at high heat: the first burst of heat is high, at 425℉. This gives a nice rise to the muffins. Then after the first 5 minutes of baking, turn the heat down to 350℉ to continue baking. Don’t open the door during the baking time.

More Lemon Recipes to Enjoy:

• Lemon Cookies
• Blueberry Lemon Loaf Cake
• Perfect Lemon Curd

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Lemon Poppyseed Muffins

Lemon Poppyseed Muffins are bright and happy muffins that are loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!

Course Breakfast

Cuisine American

Keyword lemon poppyseed muffins

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 12 Muffins

Calories 222kcal

Author Serene Herrera

Equipment

• Muffin Tin

Ingredients

• ¾ cup sugar
• zest 2 lemons
• 8 tbsp unsalted butter melted and cooled
• 2 large eggs
• ½ cup greek yogurt
• 1 tsp vanilla extract
• ¼ cup milk
• ¼ cup fresh lemon juice
• 2 cups all purpose flour
• ½ tsp salt
• 2 tsp baking powder
• ¼ tsp baking soda
• 2 tbsp poppyseeds

Instructions

• Preheat oven to 425℉. Line muffin tin with paper liners. Set aside.
• In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor, will be fragrant.
• In the bowl with the sugar combine the melted butter, eggs, greek yogurt, vanilla, milk, and lemon juice. Stir to combine.
• In a separate medium size mixing bowl combine the dry ingredients: flour, salt, baking powder, and baking soda. Stir to combine.
• Add the dry ingredients into the wet and stir just until combined. Then add the poppyseeds and stir to disperse.
• Scoop about 1/4 cup of batter, or use a large trigger cookie scoop, into the muffin tin. Each muffin cup should be about 3/4 full.
• Bake at 425℉ for 5 mins, then turn the heat down to 350℉ and continue baking an additional 14-16 minutes. Don't open the oven door.
• When baking is finished, muffins will be domed, and a toothpick inserted in the center will come out clean. Remove and allow to cool several minutes before serving.

Nutrition

Calories: 222kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 142mg | Potassium: 153mg | Fiber: 1g | Sugar: 13g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg

source https://therecipecritic.com/lemon-poppyseed-muffins/

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Easy Chewy Granola Bars

Easy Chewy Granola Bars

We’re excited to partner with Reynolds Wrap® for this sponsored recipe

Easy to make chewy granola bars that are homemade filled with regular oats, shredded coconut, dried cranberries, salty almonds, mini dark chocolate chips all combined with a sweet honey and a peanut butter flavoring. Snack time just got easier with these tasty bars!

Cleanup was a breeze using Reynolds Wrap Non-Stick Aluminum Foil.  Since these can get a bit sticky, we were able to just line our pan with Reynolds Wrap Non-Stick Aluminum Foil. You don’t even have to spray the pan you are using, you just press the granola bars on the dull side of the foil. We were able to easily lift the bars out of the pan and slice them into bars. This foil is also great for foods like Easy Grilled Pizza, Mini Burritos, cheesy casseroles, BBQ Chicken Nachos, barbecue, wings, Monte Cristo Sandwiches, and foods grilled in foil packets. The food doesn’t stick and just lifts right off so that you aren’t left with a huge mess that you have to scrub off. 

Grab and go with these simple to make granola bars! Try more varieties like almond granola bars or no bake peanut butter and chocolate chip granola bars for more flavors and different ways to enjoy a delicious granola.

Easy Chewy Granola Bars

I love making recipes that include pantry staples. The great thing about granola bars is that they are so versatile. You can mix and match what you put into your granola bars and use up things that you have in your pantry.  They make a great grab and go, healthy snack or even a quick breakfast.  They are packed with nutrients and flavor that my kids loved.   We have been spending a lot of time in the kitchen and house and this made a fun afternoon activity together.  The kids enjoyed making them just as much as I did!

Cleanup was a breeze using Reynolds Wrap Non-Stick Aluminum Foil.  Since these can get a bit sticky, we were able to just line our pan with Non-Stick foil.  You don’t even have to spray the pan you are using, you just press the granola bars on the dull side of the foil.  We were able to easily lift the bars out of the pan and slice them into bars. This foil is also great for foods like cheesy casseroles, barbecue, wings, and foods grilled in foil packets. The food doesn’t stick and just lifts right off so that you aren’t left with a huge mess that you have to scrub off.  You can also get creative with your aluminum foil while you are baking and make custom single serve cake pans or even split pies.

Make it Easier with Reynolds Wrap® Non-Stick Aluminum Foil:

Reynolds Wrap® Aluminum Foil offers a variety of different cooking foil that accommodates just about any task. Reynolds Wrap® Aluminum Foil withstands high heat and extreme cold, making it perfect for everything from grilling to freezer storage and is quick and easy to cleanup.

Whether in the oven, on the grill or anywhere in between, Reynolds Wrap® Non-Stick Aluminum Foil gets the job done anytime and anywhere. You can cook, cover, freeze and store with ease.

• Easy Cleanup: Line pans with non-stick foil when cooking in the oven to avoid sticking.
• Prevent Over-Browning: Use non-stick foil to cover pans when you’re cooking cheesy or sticky foods in the oven.
• Lock in Flavor: Cooking with foil packets helps make quick and easy meals.

Make it Easier with Reynolds Wrap:

Reynolds Wrap® Aluminum Foil offers a variety of different cooking foil that accommodates just about any task. Our kitchen foil withstands high heat and extreme cold, making it perfect for everything from grilling to freezer storage and is an quick and easy to cleanup.

Reynolds Wrap^® Non-Stick Foil is the aluminum foil you trust with a special food-safe non-stick coating. Reynolds Wrap® Non-Stick Foil is perfect for lining pans and freezer storage.

Whether in the oven, on the grill or anywhere in between, Reynolds Wrap^®Non-Stick Foil gets the job done anytime and anywhere. You can cook, cover, freeze and store with ease.

• Easy Cleanup: Line pans with non-stick foil when cooking in the oven to avoid sticking.
• Prevent Over-Browning: Use non-stick foil to cover pans when you’re cooking cheesy or sticky foods in the oven.
• Lock in Flavor: Cooking with foil packets helps make quick and easy meals.

Gather Granola Bar Ingredients:

All together these ingredients make for the best chew granola bars. They add a sweet and salty flavor with a soft and crunchy texture throughout each bar. The combination is out of this world good!

• Old Fashioned Oats: Thick oats make this easier to stick together.
• Chocolate Chips: Dark chocolate and mini chips add that sweet, soft crunch.
• Coconut Flakes: Sweet flakes of coconut fill these granola bars with flavor.
• Almonds: Crunchy salty almonds can be halved or crunched up even.
• Dried Cranberries: Fruit taste that has a soft texture.
• Peanut Butter: Is like the glue that holds them all together.
• Honey: Love the sweetness and bond this honey makes. I will even warm it up for a few seconds to have it slide right into the bowl.
• Reynolds Wrap® Non-Stick Aluminum Foil: Accommodates the bars and helps them slide right off without sticking.

Start Mixing:

Simple ingredients with simple instructions! Perfect for a quick treat to throw together and let freeze for a treat quickly. One bowl and one pan ready to go! This will be a favorite granola bar your family is going to love.

1. Mix together: In a large bowl combine oats, dark chocolate chips, chocolate chips, coconut flakes, almonds, cranberries, peanut butter, and honey until incorporated.
2. Spread and freeze: Line a 9×13 inch pan with Reynolds Wrap® Non-Stick Aluminum Foil.  Spread the granola bar mixture evenly in the pan and press down firmly.  Freeze for 30 minutes until the bars are firm and cut into rectangles.

Variations of Granola:

These chewy granola bars  has all the basics. A sweet, salty and crunchy texture and flavor. Mix in all your favorite ingredients to make it your way. Change it up each time you make it and see all the variations that will become favorite granola bars.

• Oats: It is best to have a thick consistency with the oats but using protein powder or flax seed in with the oats adds more protein and makes them even healthier.
• Peanut Butter: Organic peanut butter will work or even a nut spread is a delicious alternative.
• Honey: If you don’t have honey, a thick maple syrup can also hold and bind the granola together.
• Fruit: Any dried fruit is delicious and adds the fruity taste.
• Nuts: Substitute or add in any type of nut.

Storing Granola the Right Way:

• Airtight container: Once frozen place each bar in an airtight container. Before layering the bars on top of each other, place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil in-between the layers of bars to prevent them from sticking together. Keep in the refrigerator up to 7 days or freezer up to 1 month.
• Thawing Process: Place bars in the refrigerator overnight and enjoy the next day!

Frequently Asked Questions:

• How can I tell which side of the non-stick foil to use? The non-stick side is the side with the dull or flat finish. 
• Do you need to grease or use non-stick cooking spray? No, food won’t stick to Reynolds Wrap ® Non-Stick Aluminum Foil. You can use it for all your baking, roasting, and grilling recipes or for covering or freezing situations – without the need for grease or spray.
• When you use Reynolds Wrap® Non-Stick Aluminum Foil, does it affect cooking time? No, using Reynolds Wrap® Non-Stick Aluminum Foil will not affect the cooking time of your favorite recipes. However, pan lining with Reynolds Wrap® Non-Stick Aluminum Foil will cut down on your cleaning time!

Try More Snack Recipes Today:

• Fluffy Marshmallow Cream Cheese Fruit Dip
• Creamy Avocado Yogurt Dip Recipe 
• Easy 5 Minute Avocado Toast

 

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Easy Chewy Granola Bars

Easy to make chewy granola bars that are homemade filled with regular oats, dried cranberries, salty almonds, mini dark chocolate chips all combined with a sweet honey and a peanut butter flavoring. Snack time just got easier with these tasty bars! 

Course Snack

Cuisine American

Keyword chewy granola bars, granola bars, granola bars recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 18 Granola Bars

Calories 223kcal

Author Alyssa Rivers

Equipment

• Large Bowl
• 9x13 inch Pan
• Reynolds Wrap® Aluminum Foil

Ingredients

• 2 cups old fashioned oats
• 1/2 cup mini dark chocolate chips
• 1/2 cup coconut flakes
• 1/2 cup almonds
• 1/2 cup dried cranberries
• 1 cup peanut butter
• 1/2 cup honey
• Reynolds Wrap® Aluminum Foil

Instructions

• In a large bowl combine oats, dark chocolate chips, chocolate chips, coconut flakes, almonds, cranberries, peanut butter, and honey until incorporated.
• Line a 9x13 inch pan with Reynolds Wrap Aluminum Foil. Spread the mixture evenly in the pan and press down firmly. Freeze for 30 minutes until the bars are firm and cut into rectangles.

Nutrition

Calories: 223kcal | Carbohydrates: 24g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 203mg | Fiber: 3g | Sugar: 13g | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

 

source https://therecipecritic.com/granola-bars/

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