Homemade Granola Bars

Makes 12 large bars
Adapted from Joanne Chang

For the Jam:
1 cup dried apples
1 cup dried cranberries
1 cup dried apricots
1/3 granulated sugar
2 cups water 

For the Bars:
1 3/4 cups all-purpose flour 
1 1/2 cups old-fashioned oats
2/3 cup packed, light brown sugar (dark would be fine too)
2/3 cup sweetened, shredded coconut
1 cup walnut halves, lightly toasted
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature and cut into cubes
6 tablespoons honey
3 tablespoons flaxseeds
3 tablespoons sunflower seeds
3 tablespoons millet

First make the jam. In a medium saucepan, combine the dried fruits, sugar and water and bring to a boil over high heat. Once boiling, remove from heat and allow to cool for about an hour. Then, transfer the entire pan's contents to a food processor and pulse several times until a chunky jam forms. Set aside (or you can store in an air tight container for 5 days in advance of baking the bars).

Preheat the oven to 350 degrees Fahrenheit and line a 9x13" brownie pan with parchment paper.

In a food processor, combine the flour, oats, brown sugar, coconut, walnuts, salt, cinnamon and butter. Pulse together until the mixture is evenly combined. Dump the mixture into a medium bowl and drizzle the honey over the top. Stir the honey into the oats blend until the mixture is clumpy and comes together. Press 2/3 of the oats/honey mixture into the bottom of the prepared pan and place the remaining oats/honey mixture into the fridge.

Bake the crust for 30-40 minutes until light golden brown. Remove the pan from the oven and spread the chunky jam evenly over the top with a spoon. Remove the reserved oats/honey mixture from the fridge and break it up with your hands. Add the flaxseeds, sunflower seeds and millet and then sprinkle the new oats/honey/seeds clumps over the top of the jam as you would with a crumble. 

Return the completed granola bars to the oven to bake for another 50-55 minutes or until the top is golden brown. Remove from the oven and allow to cool on a wire rack for 2-3 hours until the bars are cool enough to cut without falling to pieces. 

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