 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
These granola bars make the store-bought ones taste like cardboard. Experiment with your own combinations of fruits and nuts. You'll never get bored. After I made them I knew I had to share them with my fellow bakers. Ingredients:
2 cups old-fashioned oatmeal |
1 cup sliced almonds |
1 cup shredded coconut, loosely packed (i used non-sweetened) |
1/2 cup toasted wheat germ |
3 tablespoons unsalted butter |
2/3 cup honey |
1/4 cup light brown sugar, lightly packed |
1 1/2 teaspoons pure vanilla extract |
1/4 teaspoon kosher salt |
1/2 cup pitted dates, chopped |
1/2 cup dried apricot, chopped |
1/2 cup dried cranberries |
Directions:
1. Preheat the oven to 350 degrees F. Butter an 8 by 12 inch baking dish and line it with parchment paper.
2. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
3. Reduce the oven temperature to 300 degrees F.
4. Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots and cranberries and stir well.
5. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into 2 squares. Serve at room temperature.
6. If you eat the granola bars immediately after cutting, they will be very crunchy. Store them in an air tight container and they will soften a lot over the next 3 days. I think they taste better too.
|
|