Yummy Tummy Homemade Granola Bars

Summer weekends are made for road trips. There is something magical about the sun setting well into the night, leaving you to linger over a long meal, laughter or music. Everything is just a little easier in the summer time.

Some of my favorite trips were the spur of the moment adventures that my friends and I would take. Down to Savannah in a rented minivan. One room for 5 girls. Off to New Jersey for a friend's party, last minute, flying down the Parkway tossing coins in the toll basket trying not to slow down.

No surprise that for my road trips I like to make sure that I'm bringing something along for the ride. For years I would just pick up some granola bars to snack on in the car. No more after trying this recipe. Like perfect summer evenings, these are as simple to make as the great memories that await at the end of the road.

Like all things that ask for dried fruit or nuts, I pretty much use what I have on hand. I happened to have everything listed below, but if you wanted to sub out say dates for something else (pineapple, mango, etc.) go for it.

Ingredients
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Directions
Preheat the oven to 350 degrees.

Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

If you don't cook them long enough, they don't hold their form, so err on the side of longer in the oven if you aren't sure they are done. If they fall apart, they would be great with yogurt or even ice cream!

Enjoy!