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1
Line a 9 by 13-inch baking pan with foil, allowing a 2-inch overhang.
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2
Coat with cooking spray.
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3
Process almonds in a food processor until finely ground.
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4
Add flour, confectioners sugar, baking powder, and salt; pulse to combine.
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5
Add butter; process until mixture resembles coarse meal.
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6
Lightly beat egg, egg yolk, and vanilla in a small bowl.
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7
With processor running, add egg mixture; process just until clumps form.
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8
Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
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9
Preheat oven to 350F.
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10
Prick dough all over with a fork.
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11
Bake until edges are golden, about 25 minutes.
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12
Let cool on a wire rack.
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13
Spread jam over crust; top with granola.
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14
Bake until jam is bubbling and granola topping is browned, about 30 minutes.
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15
Let cool on wire rack.
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16
Lift out, and cut into 2-inch squares.
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17
Bars can be stored in airtight containers at room temperature up to 1 day or frozen up to 1 week.
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18
Preheat oven to 325F.
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19
Melt butter with honey in a small saucepan over low heat.
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20
Add brown sugar; stir until dissolved, about 2 minutes.
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21
Remove from heat, and stir in the water.
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22
Stir together oats, almonds, and coconut in a large bowl.
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23
Pour butter mixture over oat mixture; stir until combined.
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24
Evenly spread out granola on a large rimmed baking sheet.
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25
Bake, stirring frequently, until golden brown, 25 to 30 minutes.
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26
Let cool completely on sheet on a wire rack.
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27
Granola can be stored in an airtight container at room temperature up to 2 weeks.
