Departure Granola Bars
Recipe makes 10 to 12 bars
- 1 cup whole pecans
- 1 cup whole almonds
- 1 1/2 cups rolled oats
- 1/2 cup flax seed
- 1 1/4 teaspoons fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup dried tart cherries
- 1/4 cup chopped candied ginger (cut into 1/4-inch think pieces)
- 1/2 cup maple syrup (dark amber)
- 2 tablespoons olive oil, plus more for greasing the pan
- Coarse sea salt, for topping (optional)
To make the bars: Preheat the oven to 235 degrees. Spread the pecans and almonds on a rimmed baking sheet. Spread the oats on a second rimmed baking sheet. Bake both for 15 minutes, until lightly toasted, stirring occasionally. Remove both baking sheets from oven and increase the oven temperature to 325 degrees.
In a food processor, finely grind the flax seeds. Transfer to a bowl. Transfer ½ cup of the toasted pecans and ½ cup of the toasted almonds to the food processor and grind to a medium-coarse flour. Add the toasted oats, salt and cinnamon and grind to a fine flour.
Finely chop the remaining chopped pecans and almonds and place in a medium mixing bowl. Add the flax seeds, cherries, ginger, maple syrup and olive oil and mix to combine. Add in the ground oat-nut flour and stir to combine; mix until you have a well hydrated, slightly sticky mixture.
Lightly grease a 9 by 13-inch rimmed baking sheet. Transfer the mixture to the pan and compress with your hand or the back of a spatula into a uniform thickness. Sprinkle with sea salt, if using, and bake for 20 to 25 minutes until the mixture is firm but not hard and golden around the edges. Let cool in the pan 5 minutes, then carefully turn the sheet out on a cutting board and cut into bars while still warm.
Happy snacking granola lovers!
Follow us on Instagram @nanajoesgranola and share your successes!