Step 1
In a small, heavy-bottomed saucepan, combine the Redpath® Dark Brown Sugar, water, and salt. Place over medium heat and bring to a boil, stirring to dissolve the sugar. Remove from heat.
Step 2
Stir in the vanilla extract. Cover to keep warm.
Step 1
Line a 9 x 9-inch baking pan with parchment paper, leaving about a 2-inch overhang on all sides for easy unmolding.
Step 2
Roughly chop the almonds into pieces. If using bar chocolate, do the same with the chocolate, ensuring all pieces of the add-ins are pea-sized or smaller.
Step 3
Chop dried apricots into small pieces. Larger chunks may prevent the bars from holding their shape when cut.
Step 4
Add almond butter to a medium bowl. Pour the warm simple syrup over the almond butter. Stir to combine fully.
Step 5
In a large bowl, combine the large flaked oats, chopped almonds, chocolate, dried apricot pieces, and coconut. Stir to combine fully.
Step 6
Pour in the wet ingredients. Ensure that the mixture is at room temperature or slightly cooler, or it may melt the chocolate bits over the dry ingredients.
Step 7
With a wooden spoon, work the almond butter mixture into the oats and add-ins until everything is evenly coated. It should be quite stiff (see Chef’s Tips).
Step 8
Transfer the mixture to the prepared pan and spread it evenly. Place a piece of parchment paper over the top, and using a dry measuring cup or drinking glass, firmly pack the oat mixture into the pan as evenly as possible (see Chef’s Tips).
Step 9
Place into the fridge to allow oats to hydrate and the bar to fully set; 2 hours to overnight.
Step 10
Remove from the pan. Place onto a cutting board and cut into 10 to 12 bars.
Step 11
Store granola bars in an airtight container, separated with parchment paper to prevent bars from sticking together. Store bars in the fridge for up to 3 weeks or in the freezer for up to 3 months.
*Peanut butter, cashew butter, or sunflower butter may be used in place of almond butter.
*Quick oats can be substituted for large flaked oats (rolled oats), but the texture may be less chewy and softer. Do not use instant oats.
*Almonds and oats can be toasted before proceeding with the recipe for a nuttier flavour.
*You can replace the dried apricots with any dried fruit you have available.
*If the mixture is too loose or wet, add more oats to get it to a stiff consistency. If the mixture is too dry, add a tablespoon of almond butter or water until the mixture clumps together.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar. Note that the resulting granola bar may be slightly lighter in colour and may have less of a caramel undertone.
