Saturday, October 17, 2009
Granola bars with Apricots and Cranberries
I saw this recipe on Barefoot Contessa (0ne of my favorite Food Network shows). The only changes I made was to leave out the dates called for in the original recipe. I used what I had in my pantry- dried apricots, cranberries and raisins.When individually wrapped and stored in an air-tight container, these granola bars will taste great for a month!
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed (I used unsweetened)
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 chopped dried apricots*
1/2 cup dried cranberries*
1/2 cup raisins
*or any dried fruit you have on hand, such as raisins, apples, etc.
Preheat oven to 350 degrees. Pour the almonds, coconut and oatmeal onto a baking sheet. Bake for 10-12 minutes, until the almonds and coconut are lightly toasted. Remove from oven. Reduce the oven temperature to 300 degrees. Combine the butter, honey, sugar, vanilla and salt in a microwave-safe bowl. Microwave for one minute and stir until the sugar is dissolved. Pour coconut/oatmeal mixture into the bowl. Stir in the wheat germ and dried fruit. Spread into a greased 8 x 12 inch baking dish lined with foil (make sure it hangs over each side of the tray to make "handles" so you can pick up the large bar and pull it out to cut it easily into individual granola bars). With wet fingers, press the mixture into a flat bar. Bake for 25 to 30 minutes until browned and allow to cool 2-3 hours before cutting (if they're too warm, they'll fall apart). Using the foil handles, pull out the baked granola bar and cut into individual pieces. Wrap each bar in foil and place in an air-tight container. It should make 16 rectangle shaped bars.