Baking with B: Homemade Granola Bars

Granola, granola, granola. In all the forms, with all the flavours: nuts, fruit, chocolate. You name it, I’m addicted. I’ve never really met a granola that I didn’t like and I’m a firm believer that it tastes best with a healthy heap of thick yogurt, some fresh fruit, and a drizzle of honey.

But sometimes…I get lazy. And I get busy. And in the summertime there are some days that are just so beautiful that I feel like I’ll explode if I don’t get outside right this minute and enjoy the fresh air. Who has time for things like cleaning and showering and eating when there’s sunshine and a warm breeze waiting? (I’m joking; of course I shower.)

Mornings like these my dog, Gemma, is raring to go too, so I’ve taken to making a big batch of these whenever I can force myself to stay indoors to bake for an hour or two. Then it’s grab one of these and seeing where the morning takes us- to the park, along the boardwalk- the possibilities seem endless. Better take two along, just in case.

Homemade Granola Bars (makes 12-16)

2 c. old-fashioned oatmeal

1 c. sliced almonds

1 c. shredded coconut, loosely packed

½ c. toasted wheat germ

3 tbsp unsalted butter

2/3 c. honey

¼ c. light brown sugar, lightly packed

1 ½ tsp. pure vanilla extract

¼ tsp. kosher salt

½ c. chopped pitted dates

½ c. chopped dried apricots

½ c. dried cranberries

Preheat the oven to 350F. Butter an 8×12” baking dish and line it with parchment paper. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300F. 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. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25-30 minutes, until light golden brown. Cool for at least 2-3 hours before cutting into squares.

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

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