Nutty Apricot Granola Bars

I finally decided to post my current granola bar recipe, as it has shifted quite a bit since the earlier one I posted way back in 2013. As before, any dried fruit can be substited just fine, and any combination of oats, nuts and grains should work with a similar total volume.

This recipe is about the right size to fill a 13" x 9.5" (33 cm x 24 cm) baking pan.

Quantity Ingredient
3 cups Rolled (Large Flake) Oats
1/2 cup Almonds
1/2 cup Cashews
1/2 cup Pumpkin Seeds
1/2 cup Coconut
1 1/2 cups Dried Apricots
1 1/2 cup Skim Milk or just Water
4 tbsp Arrowroot Starch/Cornstarch
1/4 cup Maple Syrup/Honey or 2.5 tbsp Brown/Maple Sugar
  1. Preheat oven to 300 F (150 C)
  2. Add Almonds, Cashews and Apricots into the chopping attachment for a food processor and chop to a reasonable size
  3. In a bowl, mix the rolled oats, pumpkin seeds, food processor output and coconut.
  4. Measure the water or milk and keep in the measuring cup
  5. Add the sweetener to the liquid, using displacement to confirm that 1/4 cup is added
  6. Add the arrowroot/cornstarch to the liquid and still keep in the measuring cup. Stir until consistently mixed.
  7. Heat a large frying pan/stir fry pan on the stovetop at high heat, then add the starch/liquid/sweetner mixture. Stir and wait until the mixture is a consistent gel.
  8. Add granola mixture from the bowl and mix until evenly coated. Scoop onto a baking sheet, and flatten/shape as desired.
  9. Bake for approximately 20 minutes.
  10. Take out to cool, then cut to desired size.

For cutting, I find using a flat spatula to unstick from the pan, then flipping onto a cutting board works best.

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