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Published in the Mountain Xpress 
February 5, 2013 
Photos by Rich Orris

ANGELS BARS : honey, fruit and nuts

  • 2 cups rolled oats

  • 1 cup sliced almonds

  • 1 cup shredded coconut

  • 1/2 cup toasted wheat germ

  • 3 tbs butter

  • 2/3 cup honey

  • 1/4 cup brown sugar (packed)

  • 1 1/2 tsp vanilla extract (see last month's column to make your own!)

  • 1/4 tsp salt

  • 1/2 cup chopped dried apricots

  • 1/2 cup chopped dried dates

  • 1/2 cup dried cranberries

  1. Pre-heat oven to 350 degrees. Grease 12-inch baking dish.

  2. Spread oatmeal, almonds and coconut on a cookie sheet. Bake 10-12 minutes, stiring occasionally.

  3. Pour oat mixture into a large mixing bowl and add wheat germ.

  4. Reduce oven to 300 degrees.

  5. Melt butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil.

  6. Pour over toasted oatmeal mixture.

  7. Add dried fruit and stir.

  8. Pour into pan and pat down with spatula.

  9. Bake 25-30 minutes. Let cool completely before cutting into rectangles.


DEVIL BARS : dark chocolate cherry

  • 2 cups rolled oats

  • 1 cup flour

  • 3/4 cups brown sugar (packed)

  • 3/4 tsp salt

  • 1/2 cup dried cherries

  • 1/4 cup slivered almonds

  • 1/4 cup shredded coconut

  • 1/4 cup dark chocolate chips

  • 1 stick of butter, melted

  • 1/2 cup honey

  • 2 tsp vanilla extract 

  1. Preheat oven to 350 degrees. Grease a 9x9 pan.

  2. Mix oats, flour, brown sugar, salt, cherries, almonds, coconut and chocolate chips

  3. In a separate bowl, mix butter, honey and vanilla.

  4. Combine and pour into pan and use a spatula to pat it down.

  5. Bake 25-30 minutes. Let cool completely before cutting into rectangles.