by TheApartmentBaker
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TheApartmentBaker's Notes:
Expand1 2/3 cup rolled oates Ask a question about this ingredient
1/3 cup whole grain oat flour (or 1/3 cup oats, finely ground in a food processor or blender) Ask a question about this ingredient
1/4 cup granulated sugar Ask a question about this ingredient
1/4 cup ground flax seed Ask a question about this ingredient
1/4 cup ground wheat germ Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 cup dried cranberries Ask a question about this ingredient
3/4 cups walnuts Ask a question about this ingredient
3/4 cups almonds Ask a question about this ingredient
1 teaspoon lemon zest Ask a question about this ingredient
1 teaspoon lemon extract Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
3 tablespoons melted butter Ask a question about this ingredient
1/3 cup peanut butter Ask a question about this ingredient
1/3 cup honey Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
Preheat the oven to 350 degrees. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Coat the parchment paper and exposed sides with a non-stick spray or lightly grease.
Ask a question about this stepStir together all the dry ingredients, expect the lemon rind. (The dried fruit and nuts can be chopped, or not, to taste. Obviously, the less they’re chopped the chunkier the bar.)
Ask a question about this stepIn a separate bowl, whisk together the lemon rind, lemon extract, olive oil, melted butter, peanut butter, honey and water. Toss the wet ingredients with the dry using a fork until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
Ask a question about this stepBake the bars for 30 to 40 minutes, until they’re brown around the edges. Cool the bars in their pan completely on a cooling rack or, after about 20 minutes, lift and remove the bars from the pan using the parchment paper. Place on a rack in their paper to cool the rest of the way. (The latter method can speed up the cooling process.)
Ask a question about this stepOnce cool, use a serrated knife to cut the bars into squares. If the bars seem crumbly, chill the pan of them for 30 minutes. Then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it is best to refrigerate the bars.
Ask a question about this stepYes, cups! So sorry. I'm trying to figure out how to change that on the recipe right now!
Even the best purchased granola bar won't be this fresh! I like what I see.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Your recipe asks for 1 2/3 teaspoons of rolled oats. I'm thinking that is should be "cups" instead?