So… this weekend was pretty much a wash. There’s nothing like the flu to make you want to do nothing. At all. Which is what I’ve been doing since Wednesday night.
One good thing that came out of it though was though was this granola bar. I managed to drag myself off of the couch for long to throw these together, and I’m glad I did. These are so nice and not overly sweet. They’ve got a nice crunchy texture to them, and I loved the mixture of the toasted oats and toasted coconut.
The recipe is super simple and easy to adjust to your preferences. They were a little tricky to cut, but our kitchen is really warm these days, so we probably would have been better off sticking them in the fridge to cool down.
We used all dried apricots as our fruit, and dried pumpkin seeds in place of the sliced almonds originally called for, but otherwise I stuck to the recipe completely.
Granola Bars (recipe from Smitten Kitchen)
- 2 c old-fashioned oatmeal
- 1 c sliced pepitas
- 1 c unsweetened shredded coconut
- 1/2 c toasted wheat germ
- 2/3 c honey
- 1 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 1/2 c chopped dried fruit
Preheat your oven to 350°F. Grease a 9×13 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°F.
While the mixture is still warm, stir in the honey, vanilla and salt until the mixture is well coated, then the dried fruit. Pour the mixture into your prepared baking dish and really press it in (a piece of wax paper over the top works great to keep it from sticking to your hands) until the mixture is packed as tightly as possible.
Bake for 25 to 30 minutes, until light golden brown. Cool for 2 to 3 hours before cutting into squares.
Store at room temperature for up to a week, or keep in the freezer for a crunchier bar.