The other day I was watching The Barefoot Contessa and saw her make homemade granola bars, when I was trying to think of a good reason to make these I instantly thought of the camping trip we had planned with our friends this weekend. Friday I spent the day making these along with homemade blueberry muffins and was pleased with the results. I adapted this recipe not only with what I like, but with what I had. I eliminated the wheat germ, dates, cranberries and almonds and in their place used dried plums, apples and walnuts. With this recipe it seems as though you could make several variations to it, each time resulting in totally different tastes. Enjoy!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
Directions
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.
And in the spirit of Ina Garten I wrapped them up with parchment paper and packed them into my hiking pack.