Sunday, March 22, 2009

Getting Granola

Sundays tend to be maintenance and prep days for the week. You know, getting all of that day to day crap out of the way and time to find out what the counter items will be.

This week I decided to go with granola bars. I've been modifying a recipe I saw years ago on Good Eats (I do love me some Alton, but then again who doesn't?)


8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
10 ounces chopped dried fruit, any combination of apricots, cherries or blueberries - my regulars prefer the combo of apricots and cranberries.

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

Spread the oats and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.

I've found the easiest way to complete this sticky task is with some plastic wrap. Unfurl a piece large enough to cover the pan and press down with even pressure.

Remove from the oven and allow to cool completely. I flip out the granola mixture onto a cookie rack for faster drying time and it also prevents additional cooking from the pan.

Cut into squares and store in an airtight container for up to a week.

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