Granola bars are the perfect afternoon snack or breakfast on the go, but man- the good ones are expensive! Not only is this recipe better than any granola bar I ever purchased, but they go a long way and stay fresh for at least one week! I don’t know if it gets any better! Personally, I will not be buying another store made granola bar ever again and if you try this recipe, I’m confident you won’t be either!
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup rough chopped dried cranberries
1/2 cup dried wild blueberries
Preheat the oven to 350 degrees. Line a small sheet pan 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. Don’t burn it! Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce oven temp to 300 degrees F.
Place the butter, honey, 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 fruit and mix well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan into the thickness and shape you want. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 3 hours at room temperature before cutting into squares with a sharp, sharp knife. (I like to let it sit for about 5-6 hours.) Store in an airtight container with parchment in between the layers of bars. Serve at room temperature. These stay fresh for at least a week in a good container, such as a glass pyrex dish with a cover.