Mar 2, 2010 Posted by Lisa Milone on Mar 2, 2010 | 8 comments

Granola Bars

I’m back! I had no idea wedding planning could become so crazy within the first month of being engaged. We have set a date, picked the colors, found a wedding location, and I’m looking at dresses this weekend. I’m actually pretty proud of myself for accomplishing that much! I’ve never been the type to fantasize about what my wedding would be like someday. It’s fun to just now figure out what I’d love for my ceremony and reception to be like. The next step is a gluten free, casein free, soy free wedding cake. If you know of any amazing cake recipes that I’d be able to eat, PLEASE email them to me at lisa@amateurwithanapron.com!

For now, I have a recipe! I want to share an extremely easy recipe with you that I think you’ll love. This one is a good staple to have around. I eat granola bars for breakfast (when I don’t have time for pancakes!), as a snack, or even as a healthy dessert.

GRANOLA BARS
Adapted from Ina Garten & Smitten Kitchen

Ingredients:
2 cups gluten free rolled oats
1 cup sliced almonds
1 cup unsweetened shredded coconut, loosely packed
1/2 cup flaxseed meal
2/3 cup honey
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon (optional)
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1/2 cup raisins
Enough coconut oil to line baking dish (liquefied & cooled)

Preheat the oven to 350 degrees F. Coat an 8 by 12-inch baking dish with coconut oil and line it with parchment paper.

Toss the oatmeal, almonds, and coconut 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 flaxseed meal. Reduce the oven temperature to 300 degrees F.

Add honey, vanilla, cinnamon, and salt to the mixture while it is still warm. Add the dates, apricots, and cranberries to the coated mixture and stir.

Pour the mixture into the prepared pan. Wet your fingers and press the mixture evenly into the pan. I used a huge spatula to help press and literally put my weight into it. I kept thinking about how tightly packed Nature Valley granola bars are when they’re baked. Everything is packed in so tightly!
Bake for 20 to 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

A little tip that I learned – LET THEM COOL! If you don’t let them cool long enough, they’re harder to cut. Also, when you cut them, be sure to use a serrated knife. It helps so much!