Fruit & Nut Granola Bars

Granola bars are great for breakfast on the go or for snacking . . .

Fruit & Nut Granola Bars   Makes a 8x12" pan of bars
2 cups old-fashioned oats
1 cup slivered almonds
3 tablespoon butter
2/3 cup honey
1/4 cup brown sugar, packed
1/4 teaspoon kosher salt
1 1/2 teaspoon vanilla
1/2 cup oat flour (blend oats in the blender to make your own or purchase)
1 1/2 to 2 cups dried fruit, chopped (I used a combination of pitted dates, dried apricots and dried cranberries

1. Preheat oven to 350°. Line an 8x12" baking pan with parchment paper, allowing paper to overlap on ends for easy removal of granola bars; spray bottom and sides of pan with pan release.
2. Spread oats and almond on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. When done, reduce oven temperature to 300°.
   
3. Meanwhile, place butter, honey and brown sugar, salt and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir until sugar melts and mixture is well blended.
   
4. Transfer lightly browned oat mixture to a large mixing bowl, add oat flour and dried fruit and then stir in butter and honey mixture. Stir until well blended.
   
   
   
   
5. Pour mixture into prepared pan. Cover with a sheet of wax paper and use your hands to evenly flatten mixture. 
   
   
   
   
6. Bake for 25 to 30 minutes, until light golden brown. Cool and then refrigerate at least 2 to 3 hours before cutting. Note: Easily lift chilled bars out of baking pan by grabbing excess parchment paper overlapping ends of the pan.
   
   
   
   

Recipe without photos . . . 

Fruit & Nut Granola Bars   Makes a 8x12" pan of bars

2 cups old-fashioned oats
1 cup slivered almonds
3 tablespoon butter
2/3 cup honey
1/4 cup brown sugar, packed
1/4 teaspoon kosher salt
1 1/2 teaspoon vanilla
1/2 cup oat flour (blend oats in the blender to make your own or purchase)
1 1/2 to 2 cups dried fruit, chopped (I used a combination of pitted dates, dried apricots and dried cranberries

1. Preheat oven to 350°. Line an 8x12" baking pan with parchment paper, allowing paper to overlap on ends for easy removal of granola bars; spray bottom and sides of pan with pan release.
2. Spread oats and almond on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. When done, reduce oven temperature to 300°.
3. Meanwhile, place butter, honey and brown sugar, salt and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir until sugar melts and mixture is well blended.
4. Transfer lightly browned oat mixture to a large mixing bowl, add oat flour and dried fruit and then stir in butter and honey mixture. Stir until well blended.
5. Pour mixture into prepared pan. Cover with a sheet of wax paper and use your hands to evenly flatten mixture. 
6. Bake for 25 to 30 minutes, until light golden brown. Cool and then refrigerat at least 2 to 3 hours before cutting. Note: Easily lift chilled bars out of baking pan by grabbing excess parchment paper overlapping ends of the pan.