I am deep into my last finals season ever, so I haven't been baking a lot. A couple of nights ago, though, close to midnight, I was about to go to bed but felt the overwhelming urge to make something edible instead. Granola bars are perfect for that: they need to cool all night anyway. These ones turns out chewy and substantial and yummy.
I don't have time or energy to write much more right now. All that energy is going into papers. Enjoy the recipe!
Apricot Granola Bars
1 cup almonds, roughly chopped
1/2 cup coconut flakes
3 cups rolled oats
3/4 cup dried apricots, roughly chopped
2 Tablespoons Earth Balance
1 cup honey (see note)
1/4 cup maple syrup
1/2 teaspoon salt
1 teaspoon vanilla
1 Tablespoon brown sugar (optional)
- Preheat oven to 350ºF. Line a 9 x 13 pan with parchment paper, then grease the parchment paper and sides of the pan or spray with cooking spray.
- Toast the almonds and coconut in a skillet over medium heat on the stove. Stir or toss until the coconut turns golden. Add to a large bowl with the oats and apricots and toss to combine.
- Melt the Earth Balance in a small sauce pan. Add the honey, syrup, salt, vanilla, and brown sugar. Stir until well-combined.
- Pour the honey mixture over the oat mixture and fold together with a spatula until completely combined.
- Scrape granola mixture into the pan, and use the spatula to spread it evenly. Press the mixture firmly into the pan.
- Bake for 20-23 minutes, until the top of the bars have turned golden. Let cool overnight or until completely cooled. (This is very important! Don't cut the bars before they are completely, 100% cooled-- otherwise, they will fall apart.)
- Once cooled (completely cooled), invert the pan to put the one-giant-granola-bar onto a large cutting board. Peel off the parchment paper. Using a large, sharp knife, cut into 3" squares (squares work better than traditional bar shapes, here; the bar shapes are more likely to fall apart). Store in airtight containers. These can also be frozen.