Here's a fall treat that is sure to please. It's ready in no time, so make a batch and take some to work for your 3-4 p.m. snack and help keep that blood sugar nice and regulated. For more, visit MealsOnHeelsByMindy.com.
Prepared in 15 minutes or less, plus 25 minutes to bake
2 cups old-fashioned oats (I like Bob’s Red Mill Whole Grain Rolled Oats)
1 cup sweetened shredded coconut
1 cup blanched almond slivers
½ cup unsalted pumpkin seeds
3 tablespoon unsalted butter
2/3 cup organic honey
¼ cup light brown sugar, loosely packed
1½ teaspoon Madagascar vanilla extract
¼ teaspoon kosher salt
½ cup dried apricots, diced
½ cup dried figs, diced
½ cup dried cherries
½ cup dried cranberries
2 tablespoons flax seeds
½ cup toasted wheat germ
Preheat oven to 350°F.
Toss old-fashioned oats, shredded coconut, almonds and pumpkin seeds together in a large bowl. Spread onto a rimmed baking sheet and bake for 10 minutes. Remove from heat. Set aside.
Over low heat in a small saucepan, whisk butter, honey, light brown sugar, vanilla extract and salt until melted and combined.
In a medium bowl combine diced apricots, figs, cherries cranberries, flax seeds and wheat germ.
Pour the honey mixture over the fruit. Reduce oven heat to 300°F.
Mix with a wooden spoon until all the ingredients are evenly coated. Add toasted granola mixture to the bowl. Mix gently. Spread granola mixture into a parchment lined 8 x 12 x 1-inch baking dish.
Bake until the mixture turns a nice, even, golden brown, 25 to 30 minutes.
Remove granola from the oven and allow to cool completely. Flip pan over. Cut granola into 12 to 16 bars. Store the cooled granola in an airtight container for 1 week.