These granola bars are just the treat to bring to a brunch or late afternoon picnic. As much of my weakness for baked goods comes in the afternoon, I enjoyed many of these bars with a cup of coffee or tea.
I used whole-wheat flour instead of the original white flour to make these healthier, but whatever flour you choose, these bars have great ingredients. Packed with a delicious dried fruit jam and sprinkled with whole flaxseeds, sunflower seeds, and millet, these bars are no guilty pleasure, just pleasure! Pair a bar with yogurt and a banana for a filling and tasty breakfast.
From Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe
Granola Jam Recipe
1 cup (80 grams) dried apples
1 cup (160 grams) dried cranberries
1 cup (160 grams) dried apricots
1/3 cup (70 grams) granulated sugar
2 cups (480 grams) water
Granola Bars and Crumb Topping Recipe
1 cup (100 grams) walnut halves
1 3/4 cups (245 grams) whole-wheat flour
1 1/2 cups (150 grams) old-fashioned rolled oats (not instant or quick cooking)
2/3 cup (150 grams) packed light brown sugar
2/3 cup (80 grams) unsweetened shredded coconut
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks/228 grams) unsalted butter, at room temperature, cut into 8 to 10 pieces
6 tablespoons (128 grams) honey
3 tablespoons flaxseeds
3 tablespoon sunflower seeds
3 tablespoons millet
- 1 cup (80 grams) dried apples
- 1 cup (160 grams) dried cranberries
- 1 cup (160 grams) dried apricots
- 1/3 cup (70 grams) granulated sugar
- 2 cups (480 grams) water
- 1 cup (100 grams) walnut halves
- 1 3/4 cups (245 grams) whole-wheat flour
- 1 1/2 cups (150 grams) old-fashioned rolled oats(not instant or quick cooking)
- 2/3 cup (150 grams) packed light brown sugar
- 2/3 cup (80 grams) unsweetened shredded coconut
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup (2 sticks/228 grams) unsalted butter, at room temperature, cut into 8 to 10 pieces
- 6 tbsp (128 grams) honey
- 3 tbsp flaxseeds
- 3 tbsp sunflower seeds
- 3 tbsp millet
To make the jam: In a medium saucepan, combine the apples, cranberries, apricots, granulated sugar, and water and bring to a boil over high heat. Remove from the heat and let sit for about 1 hour. Transfer to a food processor and pulse 8 to 10 times, or until a chunky jam forms. (The jam can be made in advance an stored in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 1 month.)
Position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper.
In the food processor, combine the flour, oats, brown sugar, coconut, salt, cinnamon, and butter and pulse about 15 times, or until the mixture is evenly combined. Dump the mixture into a medium bowl and drizzle the honey on top. Work in the honey with your hands until the mixture comes together.
Press about two-thirds of the mixture into the bottom of the prepared pan. Place the remaining one-third of the mixture in the refrigerator.
Bake for 30 to 40 minutes, or until light golden brown throughout. Remove the pan from the oven, spoon the granola jam on top, and spread in an even layer with the spoon or with a rubber spatula, covering the surface. Remove the reserved granola mixture from the refrigerator, and break it up with your fingers into a small bowl. Add the flaxseeds, sunflower seeds, and millet and stir to combine. Sprinkle the mixture, like a crumb topping, evenly over the jam.
Return the pan to the oven and bake for 50 to 60 minutes, or until the top is golden brown. Let cool in the pan on a wire rack for 2 to 3 hours, or until cool enough to hold its shape when cut. Cut into 12 or 24 bars.
The bars can be stored in an airtight container at room temperature for up to 1 week.