Recipe reprinted with permission from EDIBLE DIY © 2012 by Lucy Baker, Running Press, a member of the Perseus Books Group.
Makes 24 bars
These moist, chewy granola bars remind me of the Quaker Oats granola bars I used to gobble as a kid after field hockey practice. In this recipe I use whole wheat flour to make them a bit healthier, but if you don't have any on hand, all-purpose will do just fine. Feel free to play around with the dried fruit and nuts—use dried strawberries and peanuts, dried cherries and almonds, or dried figs and walnuts. Pack the bars in a pretty box or tin and give them to your most outdoorsy friend.
Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 13 x 9-inch baking pan with nonstick spray and line the bottom with parchment paper.
- 2 cups rolled oats
- 1 cup shredded unsweetened coconut
- 1 cup pecans, chopped
- 1 ½ cup raisins
- ½ cup dried apricots, chopped
- 1 cup whole wheat flour or all-purpose flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 pound (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
In a medium bowl, stir together the oats, coconut, pecans, raisins, and dried apricots. In a separate small bowl, stir together the flour, cinnamon, baking powder, and salt.
In a large bowl, combine the butter, brown sugar, and honey. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the egg and the vanilla extract, and beat until incorporated.
Gradually beat the flour mixture into the butter mixture just until combined. Stir in the oat mixture with a wooden spoon.
Press the mixture evenly into the prepared pan. Bake until the top is golden and the edges are lightly brown, about 25 minutes. The bars will be very soft straight from the oven, but will firm up as they cool. Cool them completely on a wire rack, then cut into bars. They will keep for up to 10 days stored in an airtight container at room temperature.