Almond Cherry Granola Bars

 

Here is another great snack for the office. Tomorrow we have a co-worker moving on to a new career path. So as a farewell I baked a batch of these topnotch granola bars. Once you try these you will never purchase store bought, overly processed granola bars again and that is a promise. And if you do not like cherries try any other dried fruit (blueberries, cranberries, raisins, or apricots).

 

Ingredients

2 1/4 cups old-fashioned oats

3/4 cup whole raw almonds (coarsely chopped)

1/4 cup canola oil

3/4 cup coarsely chopped dried cherries (or use your favorite dried fruit cranberries, blueberries, apricots)

1/2 cup shredded coconut

1/2 cup roasted unsalted shelled sunflower seeds

2 tablespoons milled flaxseed

1/2 cup honey

1/2 cup light brown sugar (not packed)

1 teaspoon kosher salt

 

Directions:
• Preheat oven to 400°. Mix oats and almonds on a large heavy baking sheet. Bake, stirring once, until just golden, about 10 minutes. Transfer to a wire rack; let cool on sheet.

 

• Reduce oven temperature to 325°.

• Meanwhile, line a 13x9x2-inch pyrex baking dish with parchment paper (allowing it to extend over long sides) and spray with pam cooking spray.

• Spray a large mixing bowl with pam. Place roasted oat mixture, cherries, coconut, sunflower seeds, and milled flaxseeds in bowl.

 

 

•  Bring 1/4 cup canola oil, honey, sugar, and salt to a boil in a small heavy deep saucepan (I love my all-clad), stirring to dissolve sugar. Boil for 1 minute. Immediately pour over oat mixture in bowl. Using a heatproof spatula, stir until evenly coated.

• Transfer granola to prepared 9 by 13 pan. Lightly press evenly into pan; smooth top.

 

•  Bake for 10 minutes. Turn pan; continue baking until golden brown with slightly darker edges, about 15 minutes longer.

• Transfer pan to a wire rack and let granola cool completely in pan. Using paper overhang, lift granola from pan. Cut into 24 bars.

Enjoy