This recipe is from Ina Garten. You can see the original recipe here:
http://www.foodnetwork.com/
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup sliced almonds (I also did some walnuts instead of all almonds)
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ or wheat bran
- about a 1/4 cup of sunflower seeds
- 3 tablespoons unsalted butter
- Little less than 1/2 cup honey
- 1/4 cup brown sugar, not packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots (I omitted this because I didn't have any)
- 1/2 cup dried cranberries (you could also do raisins)
- 1/4 cup chocolate chips (optional)
Directions
Preheat the oven to 350 degrees F.
Line an 8 by 12-inch baking dish with parchment paper. (9x13 works too, they will just be a little thinner)
Toss the oats, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes (include the sunflower seeds if they aren't already toasted), stirring occasionally, until lightly browned.
Transfer the mixture to a large mixing bowl and stir in the wheat germ or bran.
Reduce the oven temperature to 300 degrees F.
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 oat mixture. It's really important that the sugar is completely dissolved otherwise the sugar will crystallize and your granola bars will be hard and crumbly (I found this out the hard way). Add the dates, apricots (if including), cranberries, and chocolate chips 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 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature. I usually store them in airtight tupperware.
This is one recipe where you really do have to let them cool first for a couple hours otherwise they will fall apart in your hands.
Line an 8 by 12-inch baking dish with parchment paper. (9x13 works too, they will just be a little thinner)
Toss the oats, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes (include the sunflower seeds if they aren't already toasted), stirring occasionally, until lightly browned.
Transfer the mixture to a large mixing bowl and stir in the wheat germ or bran.
Reduce the oven temperature to 300 degrees F.
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 oat mixture. It's really important that the sugar is completely dissolved otherwise the sugar will crystallize and your granola bars will be hard and crumbly (I found this out the hard way). Add the dates, apricots (if including), cranberries, and chocolate chips 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 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature. I usually store them in airtight tupperware.
This is one recipe where you really do have to let them cool first for a couple hours otherwise they will fall apart in your hands.
