Homemade Granola Bars

By srumbel

Made these yesterday, they're excellent!! My teenager loves them too! Followed some advise from others posted here - used 1/2 wheat germ and 1/2 flax seed, added chocolate chips (put them in freezer first and added to cooled mixture so didn't melt, changed fruit to dried tart cherries, raisins and dried cranberries. I think any dried fruit would work well in this recipe. Will definitely make these again!
This is by far THE BEST granola bar recipe!! Doubled the recipe and made 2 - 9x13 pans. Added pumpkin seeds and flax seeds instead of nuts and wheat germ and replaced apricots with raisins. I buttered the back of a spoon to press down and smooth the mixture in to the pans which worked really well. They cooled for 2 hours in the pans and cut like a charm! SO GOOOOOD!!!
from foodnetwork ina garten

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
• 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 pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries

Details

Preparation time 25mins
Cooking time 245mins

Preparation

Step 1

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.


Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 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 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 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 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature