Granola Bars With Apricots Oats And Almonds Food

APRICOT GRANOLA BARS

Steps:

• Preheat oven to 350°F. Lightly spray an 8-inch by 11-inch sheet pan with cooking spray, set aside.
• In a saucepan bring honey, dark brown sugar, and salt to a boil then reduce heat to low and stir until sugar dissolves. Add the vanilla and stir to combine.
• Add mixture to a stand mixer fitted with a paddle attachment.
• In a medium-sized bowl, combine almonds, apricots, oat bran, coconut, flaxseed, oats, crisps, sesame seeds, ginger, and cinnamon.
• Add mixture to the mixer, and combine over medium speed until the wet and dry ingredients have come together.
• Transfer granola mixture into the prepared pan and spread evenly, pressing with a spatula to flatten the surface to about 1-inch in thickness.
• Bake the tray for 18 to 20 minutes until the edges and tops are a very light golden brown.
• Cool to room temperature for about an hour. Refrigerate the bars for at least 2 hours for easier cutting.
• Cut the bars into 1.5-inch by 4-inch bars, or into desired shapes.

GRANOLA BARS WITH APRICOTS, OATS AND ALMONDS

Steps:

• Heat oven to 350º F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
• Spread the oats, almonds, and pepitas on a rimmed baking sheet. Toast, tossing once, until lightly browned, 10 to 12 minutes. Process the apricots in a food processor until finely chopped, 2 to 3 minutes. Combine the toasted oats, almonds, and pumpkin seeds, chopped apricots, and salt in a medium bowl.
• Combine the almond butter and maple syrup in a small pot. Cook over medium heat until bubbling, 2 to 3 minutes. Pour over the toasted oat mixture and stir to combine. Transfer to the prepared pan and smooth the surface with an offset spatula or knife. Chill until set, at least 3 hours and up to 3 days.
• Cut into 12, 4 by 2-inch pieces

HOMEMADE GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish 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 wheat germ.
• Reduce the oven temperature 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 dates, apricots, and cranberries and stir well.
• Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

HONEY CRUNCH GRANOLA WITH ALMONDS & APRICOTS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
• Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool - this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.