Homemade Granola Bars with Apricots, Crystallized Ginger and Cashews

As I was researching a few granola bar recipes, four of the five recipes I looked at made some comment about granola bars being hippie food.  Seriously folks?  Granola bars have been mainstream since the 1980s so get over it.

Having said that, many of the granola bars found in stores are full of sugar and fat (and why do so many have chocolate chips!?).  So it is nice to be able to make them at home and put whatever I want in them.  I love the combination of the apricots, ginger and cashews!  And the crystallized ginger gives these a nice spicy bite.

Ingredients:
2 1/2 cups oatmeal
2/3 cup shredded coconut
1 cup chopped unsalted cashews
1/2 cup wheat germ
2/3 cup honey
2 Tbsp unsalted butter
2 Tbsp light brown sugar
1 1/2 tsp vanilla
1/2 tsp kosher salt
1/2 cup crystallized ginger, chopped
1 cup dried apricots, chopped



Heat over to 350 degrees F.  Butter an 8 x 12 baking pan.

Combine the first 4 ingredients and spread on a baking sheet lined with parchment paper or a silicone liner.  Bake for 10-12 minutes, stirring once or twice and keeping a close eye during the last few minutes.  Transfer to a large bowl.






The rest needs to happen fairly quickly as it will become difficult to stir when the liquid mixture cools down.

In a pot, combine the next 5 ingredients (everything except ginger and apricots).  Heat to a brief boil, then remove from heat.  Pour over the toasted oatmeal mixture.  Stir to combine then add the fruit and stir to ensure it is all well mixed.












Transfer to the prepared baking pan.  Bake for 25 minutes (still at 350 F) or until the top is slightly browned and the edges begin to pull away from the pan.







Allow to cool slightly then slice into bars.  Store in refrigerator.  Any crumbs that are left after the bars are sliced can be eaten with milk or yogurt!