AMAZING granola bars!

1 2/3 cups quick rolled oats
1/2 cup sugar
A little bit more than 1/3 cup oats processed in blender to flour
1/2 t salt
1/2 t cinnamon
2-3 cups dried fruits and nuts (I used about 2.5 cups of flax seed, walnuts, pecans, raisins, craisins, coconut, and butterscotch chips)
1/4 cup peanut butter
1 t vanilla extract
6 T melted butter (or substitute oil)
1/4 cup + 2 T honey, maple syrup, or corn syrup (or a combo - I used mostly honey with a little maple syrup)
1 T water

1. Preheat oven to 350. Line an 8x8x2 pan with parchment paper, allowing it to go up the sides. Lightly grease the paper and exposed pan.
2. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together everything else but the peanut butter.
3. Toss all ingredients until it's evenly crumbly. Spread in the pan, pressing firmly - make sure to get it in the corners.
4. Bake the bars for 30-40 minutes, until brown around the edges (They will seem soft in the middle but they'll set once cool)
5. Cool the bars in their pan on a cooling rack. Once cool, cut the bars into squares (I made 1x2 rectangles, because they're pretty tall).
If they're crumbly, let them set for longer (or in the fridge)until they're completely cool, and then cut them
6. Try to make them last the week! (Good luck…:)

Suggestions for add-ins: dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pumpkin seeds, dried pineapple, wheat germ, dried cherries, pecan, peanuts, cashews, almonds, butterscotch or chocolate chips, or whatever else you think might taste good! Cereals might also be good, but make sure to take into account the amount of sugar in them and the amount of space they'll take up (you may need to add more liquid to hold it all together)

Notes: If you want them to be less chunky, put your fruits and nuts through the food processor briefly before adding them. If you want it to be sweeter, add more sugar or liquid sweetener. This recipe is VERY flexible, and amazing!

Adapted from the recipe at smitten kitchen.

<3

Eliza