Snack: Chewy Oat and Fruit Granola Bars

Recipe by Robert Landolphi Toasting the oats, coconut, sunflower seeds, and flaxseed adds a rich, nutty taste to these granola bars. A much healthier and gluten-free alternative to store-bought bars, these homemade treats are a wonderful addition to any

This recipe includes superfoods such as:

Cranberries, Honey

Ingredients

Cooking spray
2 cups certified gluten-free quick-cooking oats
1 cup flaked sweetened coconut
1/2 cup sunflower seed kernels
1/2 cup flaxseed
1/2 cup sweetened dried cranberries or dried cherries, chopped
1/2 cup dried apricots, chopped
1/2 cup whole pitted dates (about 10 dates), chopped
1/2 cup honey
1/4 cup maple syrup
3 tablespoons brown sugar
3 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Instructions

Preheat oven to 350 °.
Line a 13 x 9-inch metal baking pan with foil, allowing foil to extend over the edges of the pan; coat foil with cooking spray.
Place oats, coconut, sunflower seed kernels, and flaxseed on a baking sheet, spreading evenly in a single layer. Bake at 350 ° for 10 to 12 minutes or until toasted, stirring every 5 minutes. Remove oat mixture from oven. Reduce oven temperature to 300 °. Combine oat mixture, cranberries, apricots, and dates in a large bowl.
Place honey, maple syrup, brown sugar, butter, vanilla, and salt in a small saucepan, stirring to combine. Bring honey mixture to a boil over medium heat. Boil 1 minute, stirring constantly with a whisk. Immediately pour honey mixture over oat and fruit mixture; toss gently with a rubber spatula to coat.
Firmly press oat mixture into prepared pan, using a rubber spatula or hands coated with cooking spray to create an even layer. Bake at 300 ° for 30 minutes or until slightly golden brown. Cool completely in pan on a wire rack. Lift bars from pan, using foil sides as handles. Place on a cutting board; cut into 18 bars. Remove bars from foil.

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