|Non-stick cooking spray||1|
|Low fat granola||1 3⁄4 Cup (28 tbs)|
|Chopped pitted dates||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
|Packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Whole wheat pastry flour||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Canned pinto beans/Great northern beans||15 Ounce, rinsed, well drained, and coarsely chopped (1 Can)|
|Dark raisins||1⁄2 Cup (8 tbs)|
|Chopped walnuts/Almonds||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Margarine/Butter||3 Tablespoon, melted|
|Cooking oil||2 Tablespoon|
Line a 13x9x2-inch baking pan with foil.
Lightly coat foil with cooking spray; set .pan aside.
In a large bowl stir together granola, dates, coconut, brown sugar, flour, and 'cinnamon.
Stir in beans, raisins, and nuts.
In a small bowl combine honey, margarine, oil, vanilla, and salt.
Add to granola mixture; stir until combined.
Spread in prepared baking pan.
Bake in a 350Â° oven for 40 to 45 minutes or until edges of bars are light brown and 'center is firm to touch.
Cool in pan on a wire rack.
Using foil, lift out of pan; cut into bars.
Make-Ahead Tip: Wrap bars in foil or freezer wrap and freeze for up to 3 months.