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Granola Squares

Having had it pointed out to me recently that my new favourite store bought snack bar for when I’m on-the-go is nutritionally quite crappy, I decide it was time to make myself a healthier alternative, with goodness and taste that I can pop into my bag before my usual whirlwind exit from home each morning. I sorted though tons of recipes, and after having tried a few, I found one from Alton Brown that I loved – so here it is with some minor tweaks of my own. We don’t usually give nutritional info, but as it’s pretty important to me with these type of snacks, I am happy to say that with this recipe cut into the suggested 16 pieces, each square comes to just under 200 calories, which is on a par with the type I was buying before, but these are truly much tastier as well as being better for me.

Granola Squares
16 Servings

8 oz old-fashioned rolled oats / approximately 2 cups
1.5 oz raw sunflower seeds /approximately 1/2 cup
3 oz sliced almonds / approximately 1 cup
1 oz chopped hazelnuts / approximately 1/4 cup
1.5 oz wheat germ / approximately 1/2 cup
6 oz honey / approximately 1/2 cup
1.75 oz dark brown sugar / approximately 1/4 cup packed
1 oz butter
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (or sea salt)
6 1/2 oz chopped dried strawberries

Heat the oven to 350F/180C. Line a 9″x9″ pan with a square of parchment paper – the sides don’t need to be fully lined just the bottom.

Mix together the oats, sunflower seeds, sliced almonds, hazelnuts and wheat germ and then spread them onto a sheet pan to roast for 15 minutes, stirring once or twice during that time to prevent over toasting. Once that’s in the oven, put the sugar, butter, salt, vanilla extract and honey together in a small sauce pan and cook on a medium heat until everything is combined and melted and it’s bubbling slightly — about 6 minutes.

Once the oats, nuts and seeds mixture in the oven is finished toasting, remove it and turn down the oven to 300F/150C, then gently tip it into a large bowl, add the chopped strawberries (or what ever mix of dried fruit you prefer) and pour the melted ingredients over. Mix well until everything is coated and combined. Transfer the mixture to the parchment lined tin, gently press down on the top to flatten it and place it back in the 300F oven for 25 minutes. After 25 minutes remove and allow to cool completely in the tin so that it holds together. Once cool transfer it to a cutting board and slice into 16 pieces. The granola squares will keep in an airtight container for at least 2 weeks. – Melani

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Karen T - Totally delish -though did go out without the ingredients list so winged it a bit.
I used dried bing cherries, walnuts and oat flour instead of wheat germ – close enough
Made two batches- One for a hostess gift, makes a change from cupcakes.

As for 200 Calories… only if you don’t eat two at a time

Melani - It’s a great recipe to wing it with, we made a batch last week with dried apricots and pecans which were yummy. It’s funny that you mentioned eating them two at at time, Jon polished off almost half a batch last weekend!!

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