8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Instructions
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the
oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a
half-sheet pan. Place in the oven and toast for 15 minutes, stirring
occasionally.
In the meantime, combine the honey, brown sugar, butter, extract
and salt in a medium saucepan and place over medium heat. Cook
until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and
reduce the heat to 300 degrees F. Immediately add the oat
mixture to the liquid mixture, add the dried fruit, and stir to
combine. Turn mixture out into the prepared baking dish and
press down, evenly distributing the mixture in the dish and
place in the oven to bake for 25 minutes.
Serving
Suggestions
Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Originally Submitted
8/18/2010
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