Cranberry Apricot Granola Bars
1 cup oats
1 cup coconut
1 cup almonds
1 cup wheat germ
1/2 cup dried cranberries
¼ cup dates, chopped (or raisins, whole)
½ cup dried apricots, chopped
1 cup butter
2/3 cup honey
1/4 cup brown sugar
1 tsp. vanilla
¼ tsp. salt
Preheat oven to 400°. Prepare an 8×12-inch baking pan by lining the bottom with parchment paper.
In large mixing bowl, combine oats, coconut and almonds. Transfer to jelly roll pan and toast until coconut is golden brown, about 10 minutes. Remove from oven and set aside. Reduce oven temperature to 350°.
Meanwhile, in mixing bowl, combine wheat germ, cranberries, dates and apricots. Toss well. Add the toasted oats mixture and continue tossing.
In small saucepan over medium heat, combine butter, honey, brown sugar, vanilla and salt. Bring to boil and continue cooking for 2 minutes. Pour mixture over oats mixture and stir until all ingredients are well incorporated.
Pour mixture into prepared 8×12-inch pan and pat down. Bake in 350° oven for 25-30 minutes. Remove from oven and cool slightly. Invert pan onto cutting board and continue cooling. When completely cool, cut granola into squares. Store in airtight container.
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