This is probably the most flexible recipe I’ve posted. When it comes to
granola, what you’re looking for is a basic proportion of chunky (nuts, dried
fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really
go to town. The vanilla is optional. The cinnamon is optional. You can use no
dried fruit or you can use all dried fruit in your 2 to 3 cup mix. You can toss
in things like puffed rice cereal or flax seeds. In the comments, I’d love to
hear what mix you came up with and how you liked it. I can only imagine the
possibilities.
Of note: The original recipe calls for something called “sticky bun
sugar” which can be made at home with sugar, butter and corn syrup. It is for
this reason that corn syrup is listed within one ingredient but also
separately, and I used all butter rather than two different fats. Whether the
corn syrup can be entirely replaced with honey or maple syrup or the butter can
be entirely replaced with a healthier oil is worth auditioning, I just didn’t.
Yet. I can tell you this: as is, this is the best granola bar I’ve ever eaten.
1 2/3 cups quick rolled oats (if
gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most
purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food
processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that
the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup (see Note above)
1 tablespoon water
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction
with parchment paper, allowing it to go up the opposing sides. Lightly grease
the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In
a separate bowl, whisk together the vanilla, melted butter or oil, liquid
sweeteners and water. Toss the wet ingredients with the dry (and peanut butter,
if you’re using it) until the mixture is evenly crumbly. Spread in the prepared
pan, pressing them in firmly to ensure they are molded to the shape of the pan.
(A piece of plastic wrap can help with this, as you press down on the back of
it.)
Bake the bars for 30 to 40 minutes, until they’re brown around the edges
— don’t be afraid to get a little color on the tops too. They’ll still seem
soft and almost underbaked when you press into the center of the pan but do not
worry, they’ll set completely once completely cool.
Cool the bars in their pan completely on a cooling rack. (Alternately,
after about 20 minutes you can use your parchment “sling” to lift and remove
the bars, and place them in their paper on the rack to cool the rest of the
way. This can speed the process up.)
Once cool, a serrated knife (or bench knife) to cut the bars into
squares. [Updating to note, as many had crumbling issues:] If bars seem
crumbly, chill the pan of them further in the fridge for 30 minutes which will
fully set the “glue”, then cut them cold. To store, wrap the bars individually
in plastic or stack them in an airtight container. In humid weather, it’s best
to store bars in the refrigerator. They also freeze well.
*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds,
coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips.
My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans
and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty
coarse, I pulsed them in the food processor a few times to break it up a
little, though this isn’t necessary if you don’t mind yours chunkier.
