Chewy Granola Bars

Here's a recipe I worked months on to get just right. We love it. I hope you will too.

4 cups Old Fashioned Oats
1 cup whole wheat flour
1 cup coconut flakes
1/2 cup dry milk
1/3 cup wheat germ
1/3 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup canola oil
1/2 cup honey
1/4 cup white corn syrup
1 teaspoon vanilla extract
raisins, dried cranberries, dried blueberries,
mini chocolate chips, roasted almonds, roasted peanuts

In large bowl, mix together oats, wheat flour, coconut, dry milk, wheat germ, brown sugar, baking soda and salt. In glass measuring dish combine oil, honey, corn syrup, and vanilla. Add to oat mixture and MIX WELL so that all is blended and sticky. Add dried fruit, and again mix well.

Cover bottom of ungreased jelly roll pan with coarsely chopped almonds and peanuts. May sprinkle with mini chocolate chips if desired. Sprinkle granola mixture over nuts and press firmly with metal spatula. Bake 10 minutes at 375 degrees. Take out of oven and again press firmly with metal spatula. (Granola will be puffy and soft.) Bake another 5-10 minutes until golden brown. Once more, press bars firmly with metal spatula. Cool 10 minutes and cut into bars with pizza cutter.

To make peanut butter coating: In small saucepan combine the following ingredients:

1/3 cup brown sugar
1/2 cup corn syrup
1/2 cup creamy peanut butter

Heat over medium heat. Stirring constantly, bring mixture to a boil.. Remove from heat and pour over granola bars, creating a thin coating. Cool completely. Turn out on waxed paper and cut bars again through peanut butter coating. Makes 40 bars. Will keep for several weeks in refrigerator, but bring to room temperature before eating because of the peanut butter coating.

*Two Secrets:
1) Place pan in unheated oven to begin cooking time to prevent granola from getting overcooked.
2) Pressing mixture repeatedly with metal spatula will assure a granola bar that will stick together. I even press again after cutting them into bars.
Click here for a printable version of this recipe.