-
1
Do NOT preheat oven.
-
2
In a large bowl, mix together oats, wheat flour, coconut, dry milk, wheat germ, brown sugar, baking soda and salt.
-
3
In a glass measuring dish combine oil, honey, corn syrup, and vanilla.
-
4
Add to the oat mixture and mix well so that all is blended and sticky.
-
5
Add dried fruit and/or mini chocolate chips, and again, mix well.
-
6
Cover the bottom of an ungreased jelly roll pan with coarsely chopped almonds, peanuts, and cashews.
-
7
You may sprinkle it with mini chocolate chips too, if desired.
-
8
Sprinkle granola mixture over nuts and press firmly with a metal spatula.
-
9
Bake 10 minutes at 375 degrees F. Take out of oven and again press firmly with a metal spatula.
-
10
(Granola will be puffy and soft.)
-
11
Bake another 5-7 minutes until golden brown.
-
12
Once more, press bars firmly with a metal spatula.
-
13
Cool 10 minutes and cut into bars with pizza cutter.
-
14
Combine the peanut butter coating ingredients in a small saucepan.
-
15
Heat over medium heat.
-
16
Stirring constantly, bring mixture to a boil.
-
17
Remove from heat and pour over granola bars, creating a thin coating.
-
18
Cool completely.
-
19
Turn out on waxed paper and cut bars again through the peanut butter coating.
-
20
These will keep for several weeks, but they never last more than a week in our home!
-
21
2 secret tips: 1.
-
22
Place the pan in an unheated oven to begin the cooking time to prevent granola from getting overcooked.
-
23
2.
-
24
Pressing the mixture repeatedly with a metal spatula will assure a granola bar that will stick together.
-
25
I even press again after cutting them into bars.
