Maple, Pecan, and Sour Cherry Granola Bars

almond back to school breakfast cherry coconut flaxseed granola maple syrup oat pecan pepita wheat germ

Rick Martinez

Makes 16 bars

Source

Ingredients

2 cups old-fashioned oats

1 cup pecans, chopped

1 cup pumpkin seeds (pepitas)

1 cup unsweetened coconut shavings

½ cup golden flaxseed

½ cup sliced almonds

½ cup wheat germ

1 cup dried sour cherries

¾ cup pure maple syrup

⅓ cup light brown sugar

3 tablespoons virgin coconut oil

1½ teaspoons vanilla extract

½ teaspoon kosher salt

1 large egg white, beaten

Method

Preheat oven to 375°. Toss oats, pecans, pumpkin seeds, coconut, flaxseed, and almonds on a rimmed baking sheet. Toast, stirring occasionally, until coconut is lightly golden brown, 10–15 minutes.

Reduce oven temperature to 325°. Transfer oat mixture to a large bowl and stir in wheat germ and cherries. Bring maple syrup, brown sugar, coconut oil, vanilla, and salt to a boil in a small saucepan and cook, stirring occasionally, until sugar dissolves, about 4 minutes. Let cool 15 minutes, then whisk in egg white. Pour over oat mixture and stir until coated. Scrape into a 13x9" parchment-lined rimmed baking sheet and bake until deep golden brown, 45–55 minutes. Let cool 30 minutes, then cut into bars.

Do Ahead: Granola can be made 3 weeks ahead. Store in an airtight container.