Chewy, Sweet, Tart Yummy Granola goodness

With all of the uber-personal stuff that I have been talking about lately, I though I'd take a moment to introduce you to some yummy goodness.

Behold.. the best granola bars EVER. Well, that's my opinion anyway, but just give this recipe a shot and I think I can make a believer out of you!

I LOVE these granola bars. They have quickly become one of my favorite treats or breakfasts. I adapted this recipe from Ina Garten of the Food Network. I lowered the sugar and left out the coconut lest I accidentally kill my highly allergic husband! These are so chewy yummy, and you can really do it with any fruit or nut of your choice. I prefer dried cherries! Just be sure to not set them on a hot burner to cool.. like I did last time and burnt them to a crisp. 

The whole time they were "cooling" I kept remarking to my darling hubs how wonderful the house still smelled. Well, jackass, that's because they were technically still cooking! OOPS! Needless to say, they burnt to all hell and I was only able to save a handful! I set the glass pan on the burner that I had forgotten to turn off.

Anyway.. Recipe below!

Granola Bars!
Ingredients

• 2 cups old-fashioned oatmeal
• 1 small bag sliced almonds, about 3/4 cup.
• 1/2 cup toasted wheat germ
• 3 tablespoons unsalted butter
• 1/2 cup honey - *original recipe calls for 2/3, I lowered.
• 1/4 cup light brown sugar, lightly packed
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries or cherries

Directions

Preheat the oven to 350 degrees F. Spray an 8 by 12-inch baking dish with pam and line it with parchment paper.

Toss the oatmeal, almonds on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until 

lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.