Maple, Pecan, and Sour Cherry Granola Bars
If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).
Recipe information
Yield
Makes 16 bars
Ingredients
Preparation
Step 1
Preheat oven to 375°. Toss oats, pecans, pumpkin seeds, coconut, flaxseed, and almonds on a rimmed baking sheet. Toast, stirring occasionally, until coconut is lightly golden brown, 10–15 minutes.
Step 2
Reduce oven temperature to 325°. Transfer oat mixture to a large bowl and stir in wheat germ and cherries. Bring maple syrup, brown sugar, coconut oil, vanilla, and salt to a boil in a small saucepan and cook, stirring occasionally, until sugar dissolves, about 4 minutes. Let cool 15 minutes, then whisk in egg white. Pour over oat mixture and stir until coated. Scrape into a 13x9" parchment-lined rimmed baking sheet and bake until deep golden brown, 45–55 minutes. Let cool 30 minutes, then cut into bars.
Step 3
Do Ahead: Granola can be made 3 weeks ahead. Store in an airtight container.
