Starting the year off with something slightly more healthy than cookies, I’ve made granola bars. This is an all purpose recipe that lets you swap out the type of nut (almonds or pecans or cashews or peanuts) and the type of fruit (I’ve made these with dried apricots, cranberries, cherries and raisins). If you can’t find pecan butter, or if it is too expensive (because wow, it can be very expensive!), stick with almond butter as it is the most neutral of the nut butters. I’ve not tried it will sunflower seed butter, but I will eventually and will report back on that too.
Ingredients
2 1/2 cups old-fashioned oatmeal
1 1/2 cups chopped pecans
1/2 cup toasted wheat germ
3/4 cup sunflower kernels, roasted
3 tablespoons unsalted butter
1/3 cup honey
1/3 cup maple syrup
1/3 cup pecan butter
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
3/4 cup dried cranberries
3/4 cup white chocolate chips
Directions
Preheat the oven to 350F. Prepare a foil sling for your 9 x 13 baking pan and spray with cooking spray.
Toss the oatmeal and pecans together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the toasted wheat germ and sunflower kernels.
Reduce the oven temperature to 300F.
Place the butter, honey, maple syrup, pecan butter, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the chopped dried dates and stir well. Let the mixture cool for about 10 minutes then stir in the chocolate chips. If you do this any earlier, they will just completely melt, which you don’t want at this stage (some will still melt, but that is ok)
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into rectangles or squares.
