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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a Barefoot Contessa Recipe. The possibilities with this granola bar are endless. I have made them once now and love them. I am going to play with them and try some blueberries next time - but they are perfect as written. Ingredients:
2 cups old-fashioned oatmeal |
1 cup sliced almonds |
1 cup shredded coconut, loosely packed |
1/2 cup toasted wheat germ |
3 tablespoons unsalted butter (i used salted) |
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 oven to 350 degrees.
2. Butter a 9x13 baking dish and line it with parchment paper.
3. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned.
4. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300 degrees.
5. Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to boil over medium heat.
6. Cook and stir for a minute, then pour over the oatmeal mixture.
7. Add the dates, apricots and cranberries and stir well.
8. Pour the mixture into the prepared pan.
9. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown.
10. Cool for at least 2 to 3 hours before cutting into squares.
11. Serve at room temperature.
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