Recipe by evelyn/athens
A delicious granola-style bar. Soft and chewy, packed full of nutrition and so easy to eat! Developed for RSC #6.
Top Review by justcallmetoni
First, I'm really proud to say my new mixer held up until adding the dried fruit. Not bad given that this recipe makes lots of batter and it is quite stiff. This was an interesting combination between a granola bar and bar cookie and one that was truly enjoyed here. The combination of coconut, oats and apricots is one of my favorites and done well here. Loved the addition of cashews which never get enough attention in baked goods. Thanks ev.
- 8 ounces butter, room temperature
- 1 3⁄4 cups firmly packed light brown sugar (white sugar is also fine)
- 3 extra large eggs
- 1 cup instant nonfat dry milk powder (I used Carnation)
- 2 tablespoons vanilla extract
- 1 teaspoon baking powder
- 1 1⁄2 cups all-purpose flour
- 2 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 3 cups rolled oats
- 2 cups chopped toasted cashews (I used a combo of both) or 2 cups walnuts (I used a combo of both)
- 1 1⁄2 cups shredded sweetened coconut
- 6 ounces dried apricots, cut into sixths (this equals 1 cup)
- 1 cup golden raisin
Directions See How It's Made
- Preheat oven to 325F; butter a 10 X 15 inch cookie sheet or baking pan and line with parchment paper.
- Cream butter and sugar in large bowl until light and fluffy (about 5 minutes); beat in eggs, one at a time; beat in milk powder and vanilla; add flour, baking powder, cinnamon, coriander and mix just until combined; mix in oats, nuts, coconut, apricots and raisins (the dough will be very stiff and you may have to get into this ‘hands on’ – I did).
- Press dough evenly into prepared pan; bake until top is dark golden-brown, 35-40 minutes; cool in pan on rack for 15 minutes; turn out of pan and peel off parchment paper; cool completely and cut into bars using a sharp, straight-bladed knife; do not attempt to cut until completely cool - you'll just get a mess.