Granola bars are an easy staple, not just for breakfast but also for snacks, especially when you have kids in and out all day (or an unknown number staying over so who knows how many for breakfast). These are particularly easy to pull together and while I've included the mix of dried fruit and mix-ins that we really like, but if you have a favorite, please feel free to change it up. Just try to keep the amount of mix-ins about the same (so roughly 2 1/2 cups or so).
And yes, you can definitely sprinkle the top with mini chips. Just be sure to press them in well before baking.
A note on the Golden Cane syrup. I love Lyle's and love the extra tasty flavor it adds. You can definitely use honey or maple syrup but try it once with the cane syrup and see what you think.
These freeze well. Be sure to let them cool completely before cutting, and use a very sharp non-serrated knife to cut.
Almond Ginger Cherry Granola Bars
Yield: 16 - 18 bars
Ingredients
4 1/2Â cups old-fashioned rolled oats
1 1/2Â cup unsweetened coconut flakes
1Â cup dried cherries
1Â cup dried apricots, snipped into bits
1/2Â cup crystalized ginger, cut into small bits
1 1/4Â cup almond butter, well stirred
1/2Â cup golden cane syrup (Lyle's) , honey or maple syrup
3Â whole eggs
1/2Â tsp salt
Directions
Preheat oven to 350℉. Line a 9 x 13 pan with foil or parchment. Set aside.
In a large bowl, combine the oats, coconut, dried fruit and ginger. In a smaller bowl, stir together the almond butter, syrup until smooth. Pour liquid mixture over the oat mixture. Stir well with a spatula until well mixed.
Transfer mixture to the prepared dish or pan. Very firmly press the mixture into pan in an even layer.
Bake for 30 - 32 minutes or until center is baked through and edges are just starting to brown. Start checking at 25 minutes as all ovens are different. Remove from the oven and place pan on a cooling rack.
Let the bars cool completely (this is important) before cutting into 16 squares or 12-14 bars with a sharp knife.