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While it may be tempting to skip the step of toasting the oats, nuts, and seeds, it’s crucial; it adds a rich layer of flavor to these homemade bars.

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Yield: 12 bars

Cook Time: 45 Minutes

Ingredients
Ingredients
2½ cups rolled oats

1½ cups hazelnuts, chopped in food processor

¾ cup raw sunflower seeds

1 cup dried apricots

1 cup brown sugar

1 tablespoon salt

1 teaspoon vanilla extract

¼ cup honey

¼ cup water

½ cup sunflower-seed butter

1 cup chocolate chips

1½ cups crisped rice cereal

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Preparation Method

  1. Preheat oven to 350°F Convection Mode with a rack set at position “2.”
  2. Combine oats, chopped hazelnuts, and sunflower seeds on a baking tray and toast in the oven for 12 minutes, stirring halfway through. Remove from oven and set aside. 
  3. Set oven to 200°F Convection Mode.
  4. Combine apricots, brown sugar, and salt in food processor; process until apricots are finely ground. Add vanilla, honey, and water; process until a paste forms. Add the sunflower-seed butter and blend until mixed. 
  5. In a wide bowl, combine apricot puree and toasted nut mixture; use a spatula to fold together. Add chocolate chips and mix for 1 minute; it’s okay if chocolate melts slightly. Add the crisped rice cereal and mix until evenly distributed.
  6. Line a 9-by-12-inch pan with foil, letting edges of the foil extend at least 2 inches past the pan on both ends. 
  7. Spread granola evenly across pan. Cover with parchment paper; press granola firmly into a uniform layer, filling in any gaps. Remove parchment. 
  8. Bake for 25–30 minutes until slightly browned around the edges. Remove from oven. Let granola cool in pan for 10–15 minutes, then use excess foil tabs to transfer to a cooling rack. Once cooled, remove foil and cut granola into desired portions.

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