In our home, granola bars and bananas make frequent appearances as diaper-bag-emergency-snacks. Granola bar are such an easy snack so it’s not surprising that they are so lucrative. Think of all the granola bars options at the grocery. Just between Nutrigrain and Quaker there must be well over twenty varieties. The options are dizzying and so are all the additives and not so healthy ingredients.
But finding a good granola bar recipe can be a challenge too. Some recipes are seriously lacking while others are plain unhealthy. Here is a granola bar recipe that was slightly adapted from the granola bar recipe in Flour on pages 154 to 156. These bars are delicious and mostly healthy (just ignore the cup of butter in them).
Adapted from Flour by Joanne Chang
1 cup dried dates
1 cup dried apricots
1 cup dried cranberries
2 cups water
* You can use a combination of any dried fruit. The original recipe called for 1 cup dried apples instead of the dates.
1 cup walnuts halves
1 3/4 cups all purpose flour
1 1/2 cups old fashioned oats ( not quick or instant)
2/3 cup brown sugar
2/3 cup unsweetened shredded coconut
1 tsp. kosher salt
1/4 tsp. ground cinnamon
1 cup butter, unsalted, at room temperature, cut into pieces
6 Tbsp. honey
3 Tbsp. flaxseed
3 Tbsp. sunflower seeds
3 Tbsp. millet
1} Make the granola jam. Add the dried fruit and water in a sauce pan. Bring to a boil over high heat. Once at a boil, cover the saucepan with a lid and remove it from the burner. Let it sit for about 1 hour. When cooled, pulse the mixture in a food processor until it is thick and chunky. Set aside.