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GRANOLA - Maple, Pecan, And Sour Cherry Granola Bars
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SERVINGS: MAKES 16 BARS Maple, Pecan, and Sour Cherry Granola Bars Ingredients SERVINGS: MAKES 16 BARS | |
2 cups | old-fashioned oats |
1 cup | pecans, chopped |
1 cup | pumpkin seeds, (pepitas) |
1 cup | unsweetened coconut shavings |
½ cup | golden flaxseed |
½ cup | sliced almonds |
½ cup | wheat germ |
1 cup | dried sour cherries |
¾ cup | pure maple syrup |
⅓ cup | light brown sugar |
3 tablespoons | virgin coconut oil |
1½ teaspoons | vanilla extract |
½ teaspoon | kosher salt |
1 large | egg white, beaten |
Preparation
Preheat oven to 375°. Toss oats, pecans, pumpkin seeds, coconut, flaxseed, and almonds on a rimmed baking sheet. Toast, stirring occasionally, until coconut is lightly golden brown, 10–15 minutes.
Reduce oven temperature to 325°. Transfer oat mixture to a large bowl and stir in wheat germ and cherries. Bring maple syrup, brown sugar, coconut oil, vanilla, and salt to a boil in a small saucepan and cook, stirring occasionally, until sugar dissolves, about 4 minutes. Let cool 15 minutes, then whisk in egg white. Pour over oat mixture and stir until coated. Scrape into a 13x9" parchment-lined rimmed baking sheet and bake until deep golden brown, 45–55 minutes. Let cool 30 minutes, then cut into bars.
Do Ahead: Granola can be made 3 weeks ahead. Store in an airtight container.
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