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Chewy Granola Bars

Source of Recipe

From "The Back in the Day Bakery Cookbook" by Cheryl Day


Recipe Introduction

"Store-bought granola bars are packed with sugar, corn syrup, and preservatives with names I can't pronounce and are not as healthful as one might think. Homemade granola offers a more nutritious alternative, and it's surprisingly easy to make. Griff uses Grade B maple syrup, which has a dark amber color and a deep maple flavor. Chock-full of good-for-you ingredients, our granola bars satisfy."

List of Ingredients

â—¦ 1 â…“ cups quick-cooking oats
â—¦ 1 cup packed light brown sugar
â—¦ â…” cup almond flour
â—¦ ½ teaspoon ground cinnamon
â—¦ ¼ teaspoon ground mace
â—¦ 1 cup salted cashew pieces, roughly chopped
â—¦ ½ cup dried apricots, finely chopped
â—¦ ½ cup dried prunes, finely chopped
â—¦ ½ cup dried blueberries
â—¦ 12 tablespoons (1 ½ sticks) unsalted butter, melted
â—¦ 2 teaspoons pure vanilla extract
â—¦ ¼ cup Grade B maple syrup


Recipe

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line the bottom and sides of a 9 x 13-inch baking pan with parchment, leaving an overhang on two opposite sides.

In a large mixing bowl, combine the oats, brown sugar, almond flour, spices, cashews, and dried fruit and mix well.

In a small bowl, whisk together the melted butter, vanilla, maple syrup, and 2 tablespoons water. Add to the dry ingredients and mix thoroughly. Press the granola mixture evenly into the prepared pan.

Bake for 25 to 30 minutes, turning the pan around after 15 minutes for even baking, until the edges and top turn golden. Lift the sides of the parchment and transfer the slab of granola to a wire rack to cool.

When it is completely cooled, remove the slab of granola from the parchment to a cutting board and cut into 24 squares with a heavy knife. Wrap the individual squares in plastic wrap and store in an airtight container for up to two weeks.

Makes 24 small squares