granola obsession

One of my first posts was a granola bar recipe, and I happen to believe that all granola recipes are fairly similar.  This makes sense, because good granola is really just as simple as a base of oats, some dried fruit, and some sticky stuff to hold it all together.  However, I've made granola three times in the last two weeks using this recipe, and so I thought it was worth posting in its own right, because it's really delicious.  And addictive.

Makes about 16 2x2 inch bars.  

Ingredients:

- 2 cups oats
- 1/2 cup ground flaxseeds (if you don't have this, just increase the amount of oats to 2 1/2 cups or you could substitute with wheat germ)

- 1/2 cup raw pecan halves (if you don't have pecans, use walnuts -- but I highly recommend the pecans)

- 1/2 cup unsweetened coconut chips (these are large dried coconut flakes - if you can't find them, regular dried coconut flakes are fine.  If you can't find unsweetened, decrease the honey/maple syrup by a tablespoon)
- 1/2 cup chocolate chips or chopped chocolate (I use Ghirardelli 60% and highly recommend using a similar, good quality dark chocolate -- less sugar and more delicious)
- 1/3 to 1/2 cup dried cherries, or other dried fruit like cranberries or raisins
- 1 tsp. fine or kosher salt
- 4-5 Tbsp. peanut butter.  If you're allergic, try substituting with almond butter, cashew butter, or tahini.
- 1/4 tsp. ground cinnamon (optional)

- 1/2 tsp. fine coffee powder (optional)
- 1 tsp. vanilla extract (optional)
- 5 Tbsp. unsalted butter or canola/corn oil, or olive oil (I have successfully used all three, and will probably use butter only on more decadent special occasions going forward.  The olive oil does have a taste to it, which I like: a slightly salty depth.  But if you don't like that, stick with canola/corn)
- 5 Tbsp. honey (Edit: I have been substituting this with maple syrup and it is delicious.  When I use maple syrup, I use less peanut butter - about 2-3 Tbsp.).  

- 3 Tbsp. water

Directions:

1. Preheat the oven to 350°F. 
2. Make sure that the butter (if using) is at room temperature.  If the butter isn't at room temperature, put it in a large mixing bowl and microwave it for about 40 seconds at high.  
3. Take a small baking tray or, if you are like me and prefer to use as few dishes as possible, an 8-inch square baking pan.  
4. Spread out the nuts and coconut chips on the baking tray/bottom of baking pan and heat until you can just start to smell the nuts, about 3-5 minutes.  Careful not to let them burn!  As soon as the coconut starts to brown, take it out.  
5. Place the nuts and coconut in the large mixing bowl with the butter/oil.  
6. Lightly grease an 8-inch square baking pan (it's fine to use the same one you just used to heat the nuts and coconut). Cut a rectangle of parchment paper to line the bottom and two sides of the dish, leaving a little overhang.  Press the parchment paper into the dish. 
7. Add all the remaining ingredients except for the honey and water to the large mixing bowl.  Mix thoroughly.
8. At this point, taste the mixture and gauge how much honey you want to add -- this can be very sweet with the chocolate, peanut butter and dried fruit already.  
9. Add the honey, and mix again.  Taste again (with a clean spoon!)
10. Add the water, to make sure the mixture isn't too dry.  The entire mixture should be evenly moistened and quite sticky. 
11. Transfer the mixture to the prepared pan, pressing it down firmly to ensure that it molds to the shape of the pan. 
12. Bake for about 25-30 minutes, or until brown around the edges and just beginning to turn golden brown on top as well.  Don't keep baking in the hopes that it will "firm up" -- the mixture will still seem soft and almost under-baked if you press on it, but it’ll set as it cools.  I personally like my bars to be "well done", so I bake almost to the point of burning the outside edges.  I don't recommend doing this the first time, though; you should get familiar with the flavors before you decide how caramelized you want them to taste.
13. Transfer the pan to a rack, and allow the bars to cool completely in the pan.  
14. Once cooled, refrigerate the pan for about 30 minutes so that the bars will set completely before cutting.
15. Run a sharp knife along the edges of the pan; then pull up on the parchment paper to lift the sheet of bars out of the pan.  Cut the bars into squares.  

Note: I like to store these in an airtight container in the refrigerator -- I think they taste better slightly cold.  However, they should be fine if stored at room temperature in an airtight container for a few days as long as it's not too hot outside.  I usually add one bar to some greek yogurt with fresh berries as a delicious breakfast, but they also taste great alone.  

Modified from: http://smittenkitchen.com/blog/2010/02/thick-chewy-granola-bars/