Description
Here’s a recipe I worked months on to get just right. We love it. I hope you will too.
Ingredients
- FOR THE BARS:
- 4 cups Old Fashioned Oats
- 1 cup Whole Wheat Flour
- 1 cup Coconut Flakes
- ½ cups Dry Milk
- ⅓ cups Wheat Germ
- ⅓ cups Brown Sugar
- 2 teaspoons Baking Soda
- ½ teaspoons Salt
- ¾ cups Canola Oil
- ½ cups Honey
- ¼ cups Light Corn Syrup
- 1 teaspoon Vanilla Extract
- 1-½ cup Dried Fruit Mix (raisins, Cranberries, Blueberries)
- 2 cups Chopped Nuts (peanuts, Almonds, Cashews)
- 1 cup Mini Chocolate Chips (optional)
- FOR THE PEANUT BUTTER COATING:
- ½ cups Peanut Butter
- ½ cups Light Corn Syrup
- ⅓ cups Brown Sugar
Preparation
For the bars:
In a large bowl, mix together oats, wheat flour, coconut, dry milk, wheat germ, brown sugar, baking soda and salt. Set aside.
In a glass measuring dish combine oil, honey, corn syrup and vanilla. Add it into the oat mixture and MIX WELL so that all is blended and sticky. Add dried fruit, and again mix well.
Cover the bottom of an ungreased jelly roll pan with coarsely chopped nuts. You may sprinkle the top of the nuts with mini chocolate chips if desired. Sprinkle the granola mixture over the nuts and press firmly with metal spatula.
Bake for 10 minutes at 375 F (do not preheat oven). Take granola out of the oven and again press firmly with a metal spatula. (Granola will be puffy and soft.) Bake another 5-10 minutes until golden brown. Once more, press bars firmly with metal spatula. Cool 10 minutes and cut into bars with a pizza cutter, keeping them in the pan.
To make the peanut butter coating: In a small saucepan combine peanut butter, corn syrup and brown sugar. Stir constantly over medium heat until mixture comes to a boil. Remove from heat and pour over granola bars, creating a thin coating. Cool completely. Turn the bars out of the pan onto a sheet of waxed paper and cut bars again through peanut butter coating.
Makes 40 bars. Will keep for several weeks or longer in refrigerator.
