Wholesome, sweet, and nutty; just like a Nonna.
Makes 24 bars
INGREDIENTS
2 cups unsalted, mixed nuts (I used pistachios, hazelnuts, almonds, and walnuts)
½ cup pine nuts
2 ½ cups (7 1/2 ounces) old-fashioned rolled oats
1 cup shredded coconut
1 cup whole dates, pitted
1 cup packed (7 ounces) brown sugar
1 teaspoon sea salt
½ cup avocado oil
2 teaspoons ghee (optional, for buttery flavor)
3 tablespoons water
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
2 cups (2 ounces) Rice Krispies cereal
DIRECTIONS
Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray.
Pulse all of the nut, (except for the pine nuts) in food processor until finely chopped, 8 to 12 pulses. Spread h chopped nuts, pine nuts, oats, and coconut on rimmed baking sheet and toast until lightly browned and fragrant, 12 to 15 minutes, stirring halfway through toasting. Reduce oven temperature to 300 degrees.
While oat mixture is toasting, process dates, sugar, and salt in food processor until dates are very finely ground, about 15 seconds. With processor running, add oil, water. ghee, vanilla, and cinnamon. Continue to process until homogeneous paste forms, about 1 minute longer. Transfer paste to large, wide bowl.
Add warm oat mixture to bowl and stir with rubber spatula until well coated. Add cereal, and stir gently until ingredients are evenly mixed. Transfer mixture to prepared pan and spread into even layer. With a rubber spatula, press and smooth very firmly into an even layer, especially at edges and corners, until granola is level and compact. Bake granola until fragrant and just beginning to brown around edges, about 25 minutes. Transfer pan to wire rack and let cool for 1 hour. Using foil overhang, lift granola out of pan. Return to wire rack and let cool completely, about 1 hour.
Discard foil and transfer granola to cutting board. Using chef's knife, cut granola in half crosswise to create two 6½ by 9-inch rectangles. Cut each rectangle in half to make four 3¼ by 9-inch strips. Cut each strip crosswise into 6 equal pieces. (Granola bars can be stored at room temperature for up to 3 weeks.) Enjoy!
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