Cranberry Coconut Granola Bars

contributed by Kelley Hutchinson

2 cups old fashioned rolled oats

1.5 cups sliced almonds (or other nut)

1/4 cup honey

1/4 cup light corn syrup (or use another 1/4 cup honey if you want)

1/4 cup dark brown sugar, packed

2 Tblspns unsalted butter

2 tsps vanilla extract

1/2 tsp salt (I used salted butter, so I omitted this)

1/2 cup sunflower seeds

1/2 cup toasted wheat germ

6oz dried cranberries (or other dried fruit)

1 cup sweetened coconut flakes

preheat to 350 degrees.

grease a 9×13 glass baking dish & set aside

spread oats & almonds on baking sheet, toast the oats/nuts for apprx 15 min, stirring once or twice. remove from oven & reduce temp to 300 degrees

combine honey, corn syrup, brown sugar, butter, vanilla extract and salt in a small sauce pan. heat over medium-low heat until butter/sugar are melted.

in a large bowl, combine sunflower seeds, wheat germ, cranberries and coconut. add the oats & almonds. Pour the honey mixture into bowl & stir all until well coated/mixed. transfer to the baking dish & spread evenly, pressing down with your fingers.

bake for 25 min.

Remove from oven & cool COMPLETELY (if you don’t wait for it to cool all the way, you have just made granola instead of granola bars)

cut into bars or squares. store in airtight container for up to 1 week.

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