Raspberry Granola Bars
Two or three times a week I meet my friend Sylvia for an early morning walk. It is such a great way to begin the day. Exercise, fresh air, and friendship. It doesn’t get any better than that. Well, maybe it does. Did I mention that our walks wind along the edge of the beautiful Pacific Ocean. Just the other day we were greeted by a school of dolphin making their merry way down the coast. No matter how many times I see that sight, I remain in awe.
On mornings when time allows, we treat ourselves to a cup of coffee and more talk at the local coffee house. It use to be that along with my decaf latte I would also indulge in one of those mediocre (in my opinion) breakfast pastries ubiquitous to coffee shops these days. To make matters worse, they recently began posting the calorie and fat count of the different items in the case. Let me just say, I am not a calorie counter – but when I do splurge on that extra special breakfast treat, I want it to be worth it. So I went on strike and began bringing with me a store-bought granola bar from home. Then I found this recipe. I love these granola bars! They come together in minutes and since they rely on preserves instead of fresh fruit, they are always in season. Chocked full of walnuts and oatmeal, they are crunchy, buttery and simply delicious.
Vary this recipe to your heart’s desire. The possibilities are endless. Change up the nuts for one or more of your favorites. Try substituting 1/2 cup whole wheat flour for the same amount of all-purpose flour. Any preserves – apricot, blueberry, cherry, fig – will work in this recipe.
Raspberry Granola Bars – Makes 16 Bars
Ingredients:
12 tablespoons (1 1/2 sticks) butter, plus more for pan
1 1/2 cups unbleached all-purpose flour
1 1/4 cups old-fashioned rolled oats
1 cup roughly chopped toasted pecans*
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup seedless raspberry preserves
Preheat the oven to 350˚F. Butter an 8-inch square baking pan and line the bottom with parchment.
Using the microwave, melt the butter. Let cool to room temperature.
In a large bowl, whisk together the flour, oats, pecans, granulated sugar, brown sugar, salt, and soda. Pour in the melted butter, and using a wooden spoon or rubber spatula, mix together until well combined. Transfer about two thirds of the dough to the prepared pan. Press the dough evenly and firmly into the pan.
Using an offset or rubber spatula, spread the preserves over the dough. Evenly sprinkle the remaining dough over the preserves. Bake, rotating the pan halfway through, until the top is golden brown and fragrant, about 40 minutes. Transfer the pan to a cooling rack and allow to cool completely. Cut into 2-inch squares.
The bars can be kept in an airtight container at room temperature for up to 1 week.
*Toast nuts on a baking sheet in a 350˚F oven for approximately 5 minutes. Watch closely as nuts can burn quite quickly.
Note: I usually toast large batches of nut at one time. That way I have them on hand whenever a recipe calls for them.
Source: Adapted from The Craft of Baking by: Karen DeMasco
Yum! I’ll have to try and make this sometime!