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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