Kitchen Sink Granola Bars

Photo: Kathy Patalsky

Ingredients

2 cups Steel cut oats

2/3 cup Wet sweetener (Agave Syrup or Maple Syrup)

1/4 cup Another variety of sweetener (wet or dry)

4 tablespoons Vegan buttery spread

1/2 cup Flax seed meal or wheat germ, pan toasted

1 1/2 cups Dried fruit assortment

1 cup Unsweetened shredded coconut (or more fruit/grains)

1/2 cup Whole nuts (for chunky texture)

1 cup Chopped nuts (assorted)

1/2 cup Seeds (sunflower, sesame, poppy, etc.)

1 tablespoon Vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

adjust salt based on how many of your nuts are pre-salted

spray canola or olive oil

Preparation

Preheat oven to 350 degrees.

Layer parchment paper or foil in a square casserole dish. Grease the insides with canola or olive oil.

In a large mixing bowl, add the oatmeal, coconut and nuts and toss well. Transfer this dry mix to the casserole dish. Spray a bit of spray oil on top of dry mix-this will aid the toasting process.

Place dish in oven to toast for 10 minutes.

Over low heat, toast your flax seed meal or wheat germ in a dry pan for about 1 minute. Transfer toasted meal to large mixing bowl.

Stove top: Place a soup pan over high heat. Add the buttery spread, liquid and dry sweeteners, vanilla extract, salt and cinnamon. Heat until it has melted together and becomes bubbly. Turn heat to low.

Measure fruit and seed ingredients and place in large mixing bowl. Toss well.

By now, your ten minute oat/coconut/nut mix should be just about lightly toasted. Pull the casserole dish out of the oven Carefully transfer the toasted mix into the large mixing bowl.

Next, pour the butter/sugar hot liquid into the mixing bowl. Stir well until the mixture is thick, firm and well combined.

Pour the entire mixture into your lined casserole dish. Add any toppings (chocolate/crushed nuts/other).

Bake at 300 degrees for 35 minutes.

Allow to cool for one hour before slicing into bars. Allow to fully cool in fridge for storage. Bars will become chewy and firm in a cold fridge.