I often try to make granola bars, only to find myself with granola in the end. After watching Ina Garten so easily make granola bars for her friends, I decided to try it out again. I added dried fruits and flax seeds to her basic recipe, and omitted the nuts so I could bring them into school (nut-free) and snack on them while there.
I ended up with 17 granola bars. There should have been 18, but one completely crumbled. I had it with milk the next morning. These granola bars were pretty easy to make. I cut them after a few hours and wrapped each one in wax paper. I then stuck them in zip-top baggies and stored half on the counter and half in the freezer.
Next time I think I’ll lower the sweetness and add some chocolate chips.
- 2 cups rolled oats
- 1 cup dried coconut (I used unsweetened)
- 1/2 cup toasted wheat germ
- 1/3 cup honey
- 1/3 cup agave syrup
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla
- 1/4 teaspoon kosher salt
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup dried apricots, chopped
- Preheat the oven to 350 degrees. Toast the oats and coconut for 10 minutes. When toasted, transfer to a large bowl. Add the wheat germ and mix. Lower oven to 300 degrees.
- Meanwhile, butter and line a 9×13 baking dish with parchment paper. Put aside.
- In a medium saucepan, place the butter, honey, agave, sugar, vanilla, and salt. Bring to a boil over medium heat, stir and cook for one minute. Pour into the oat mixture, add the dried fruits, and mix well.
- Transfer to baking dish. With wet fingers, lightly pack the granola bar mixture. Bake for 25 – 30 minutes.
- Let cool for 3 hours before cutting. I cut mine into rectangles, but you can really do any shape you want. Pack in an airtight container (separate layers with wax paper).