Prep 30 mins
Cook 2 hrs 15 mins
No fructose corn syrup. Can make an infinite combination of desired flavors…and better than store-bought, but be aware that these will be a tad softer. The last ingredient should read "white or chocolate chips".
- 2 1⁄2 cups rolled oats
- 1⁄2 cup wheat germ
- 1⁄4 cup flax seed
- 1⁄4 cup sesame seeds
- 1 cup almonds, sliced (or other chopped nuts like cashews, walnuts, peanuts, macadamias or pecans)
- 1⁄2 cup shredded coconut
- 1 teaspoon sea salt or 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1⁄2 cup honey
- 4 tablespoons butter
- 1⁄4 cup brown sugar
- 1 cup dried cranberries (or other chopped dried fruit like raisins, pineapple, apricots, cherries, papaya, prunes, white or c)
- Preheat the oven to 325. Line a rimmed baking sheet with parchment paper or foil. Combine the oats, wheat germ, flax seeds, sesame seeds and almonds; spread out evenly on the rimmed baking sheet and toast for approximately 10 to 15 minutes until golden, stirring occasionally and watching carefully so as not to burn.
- In the meantime, in a large bowl combine salt, coconut, cinnamon and dried cranberries; set aside.
- In a large measuring cup place the vanilla, honey, butter and brown sugar. Microwave approximately 2 minutes. Mixture will foam and bubble. Stir to completely dissolve brown sugar.
- When oat mixture is done toasting, transfer to the same bowl with coconut mixture and stir to evenly combine. Add the honey mixture and stir to incorporate.
- Line a 9” x 13” baking pan with waxed paper. Spread the mixture, using the back of a wooden spoon, pressing to create a smooth, even surface. Place another piece of waxed paper over the top, pressing down to evenly compact the mixture. Compacting is important so the bars won’t fall apart when cut. (Suggestion: place one pan of same size within the other and press to even out mixture.).
- Refrigerate and completely cool the mixture about 2 hours to assure a clean cut. Firmly press down with a large knife to cut into bars. Do not saw. Wrap bars in waxed paper and store in refrigerator or freezer.
These granola bars are delicious and have some healthy ingredients too! I make these up for a quick bar to run on for my husband before work and for my son in the car. I use sunflower seeds instead of pecans, cashews, etc. Love them!
This recipe is so delicious. My kids love it. Instead of sesame seed, I put in sunflower seeds. I didn't put in the coconut, and I drizzled chocolate over the top. This is going to be one of the snacks that I make my kids all the time.
Fantastic granola bars! I made them using all the defaults except that I used agave nectar for honey because I was out of honey. Agave nectar is sweeter than honey, so I realize that I didn't need to add any of the sugar for that reason; I also believe another reviewer who suggested these are fine without the sugar, so I will use honey and omit the sugar next time. I can definitely see the mix/match possibilities with this recipe as gailanng and previous reviewers have suggested. I did notice that the bars were firm when I removed them from the 'fridge and started to fall apart as they came to room temp. Even so, I took a plate of them to work and everyone who tried them enjoyed them and one person even asked for the recipe. Thanks, gailanng! Made for Aussie Kiwi Recipe Swap #47 December 2010.