Categories: Cookie bars- brownies
Ingredients
- 1/2 cup dried cherries
- 1/2 cup dried apricots
- 2 cups rolled oats, divided use
- 2 tsp. vanilla extract
- 1/2 cup sliced almonds
- 1/2 cup chopped pecans
- 1/2 cup shelled pumpkin seeds
- 1/2 cup maple syrup
- 2 Tbsp. unsalted butter
- 1 Tbsp. dark brown sugar
- Heaping 1/2 tsp. kosher salt
Directions
- Heat oven to 400 degrees.
- In a food processor, pulse cherries, apricots and 2 Tbsp. of oats several times to cut the fruit. Transfer to a mixing bowl and sprinkle with vanilla, set aside.
- On a large rimmed baking sheet, toss together remaining oats, the almonds, pecans and pumpkin seeds. Bake, shaking pan once or twice, until almonds turn golden and the whole mix gives off a nice nutty fragrance, about 8 minutes. Slide oatmeal mixture into the bowl with the fruit, toss. Reduce oven temperature to 300 degrees.
- In a medium saucepan, heat maple syrup, butter, brown sugar and salt to a boil. (Note: it will foam up.) Pour this hot syrup over oat and nut mixture. Mix thoroughly.
- Tumble mixture into a 9 by 9 inch baking pan lined with parchment paper. (Leave some overhang). Cover with another sheet of parchment (to protect fingers from heat and stickiness) and press the mix firmly into the pan. Remove top paper. Slide into the 300 degree oven; bake until golden brown and still soft to the touch, about 35 minutes.
- Cool completely. Lift out the granola block by the parchment paper and set on a cutting board. Slice into 18 bars. Wrap each in waxed paper for portability.