Honey Fruit Bars

They are great to have on the go not to mention an excellent source of fibre. Their is a few ingredients involved but it’s simple cooking steps to make. You can swap and change any fruit or nuts you like to your taste . Also another great recipe to get the children involved. Enjoy

INGREDIENTS

• 1-1/2 cups old fashioned rolled oats
• 1 cup chopped walnuts
• 1/2 cup sliced almonds
• 2/3 cup shredded unsweetened coconut (available at Whole Foods or natural food markets)
• 1/2 cup honey
• 3 tablespoons packed light brown sugar
• 2 tablespoons unsalted butter
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1 cup crisp rice cereal, such as Rice Krispies
• 3/4 cup dried fruit, such as cranberries, diced apricots, blueberries, currants, etc.

INSTRUCTIONS

1. Preheat the oven to 250°c. Line a baking sheet with heavy duty aluminum foil.
2. Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
3. In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.
4. Once the oat mixture is done, remove it from the oven and reduce the heat to 200°c. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)
5. Use the reserved foil to line a 9×13-inchbaking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 200°C, then bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.