My sweet friend and fellow food blogger, Jennie, made us these granola bars when we drove from Arizona to Washington in May. I'm not gonna lie... I ended up eating 75% of them all by myself. I don't think I even let kids know I had them. They were so flavorful and the texture was just right! The best part is, these aren't packaged, have no preservatives, and you can be a little flexible with your ingredients (in other words - Jennie and I have both screwed up this recipe and it's still amazing). I made a double batch when we stayed in a beach house with my husband's family. I again made a double batch when we went camping with some extended family and friends and everyone raved about them and asked for the recipe. I will probably make these many many more times before I die from granolabaritis. Thanks, Jennie!
3-1/2 cups quick-cooking oats1 Cup chopped nuts (mixed, roasted are the best!)
1 egg, lightly beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup shaved sweetened coconut
1/2 cup chopped dried apples
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
Spray a 15-in. x 10-in. x 1-in. baking pan with cooking non-stick cooking spray. Add oats and nuts to the pan. Bake at 350° for 15 minutes or until toasted, stirring occasionally.
In a large bowl, mix the egg, butter, honey and vanilla together. Then add the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir to coat.
Then stir in oat mixture and press into a cookie sheet that has been coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool completely. Cut into bars. Store in an airtight container.