These recipe for these bars can be found here. I really liked the almond butter in them, and while it took a bit to get used to the idea of keeping my granola bars in the fridge, they were still chewy which made me happy. I also liked the crunch the rice cereal added. :o)
But to each their own, Dave didn't want to keep them in the fridge, and said the rice cereal reminded him too much of a rice krispie treat and he doesn't like to mix his snacks.
So give you...
Dave's Keeps-Out-Of-The-Fridge Homemade Granola
Adapted from Cookie Baker Lynn
(Note: This version didn't do so well as bars, keep it crumbly and eat with a spoon like cereal!)
1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 tablespoon flaxseeds, preferably golden
1 tablespoon sesame seeds
1 cup crushed graham cracker crumbs (I used honey graham but certainly your own favorite would do!)
1 cup assorted dried fruits (This version and the version pictured above used dried apricots diced up, currants, and sweet cherries)
1/4 cup molasses
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt
- Preheat oven to 350°F.
- Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant for about 8 - 10 minutes. Stir once half way through. Transfer to a large bowl.
- Add graham cracker crumbs and dried fruit. Give it a stir.
- Combine molasses, honey, vanilla and salt in a small saucepan. Heat slowly and stir continuously only until pourable.
- Immediately pour the molasses/honey mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain.
- Refrigerate until it firms up then keep in an air tight container at room temperature.
