Fig, Cherry and Coconut Granola Bars!

Great Granola for the New Year!

We had purchased some figs around Christmas time 

and wanted to find a recipe to use them in.

Doug found this recipe and it is re-a-a-a-a-ly good!

This recipe is from Savoring Time in the Kitchen.

Fig, Cherry and Coconut Granola Bars

1 cup old-fashioned rolled oats

1/4 cup sliced almonds
1/4 cup sunflower seeds
1 cup  Kashi cereal
1/2 cup dried cherries, chopped
1/2 cup dried figs, chopped
1/2 cup unsweetened coconut
1/4 cup creamy peanut butter such as Skippy Natural
1/4 cup brown sugar
1/4 cup honey - I used half honey and half agave nectar
1/2 teaspoon vanilla
1/8 teaspoon salt

Cut to fit and place a piece of parchment on the bottom of an 8" metal baking pan (or 9x13 pan if doubling recipe), leaving 2 ends a little longer for ease of lifting out of pan
Preheat oven to 350.

Spread oats, almonds, sesame seeds and coconut on a large, rimmed baking sheet and toast until everything is lightly browned and fragrant, 8-10 minutes. Transfer to a large bowl. Add cereal, and dried fruits and toss to combine.Combine peanut butter, brown sugar, honey and/or nectar, vanilla, and salt in small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles slightly, 2-5 minutes.

Immediately pour the peanut butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly oil your hands and press the mixture down firmly to make an even layer. I also used the flat side of a large spatula to even press the mixture into the pan.

Refrigerate until firm, about 30-45 minutes. Remove slab of bars and cut into even strips and then bars.

Printable version: Fig, Cherry, and Coconut Granola Bars

 Gather the ingredients.

 Cut the figs into small uniform pieces.

 Cut up the dried cherries also.

 Combine the figs and cherries into a bowl.

 Add the Kashi cereal.

 Combine the cereal and dried figs and dried cherries.

 Toast the oats, almonds, sunflower seeds and coconut on a large baking sheet

and toast until everything is lightly browned and fragrant, 8-10 minutes in a 

350 degree oven.

 Measure brown sugar, honey or agave nectar.

 Combine the sugars and peanut butter and vanilla and salt in a small saucepan.

 Heat mixture in saucepan over medium-low heat, stirring

frequently, until the mixture bubbles slightly, 2-5 minutes.

 Pour the peanut butter mixture over the dry ingredients and mix with a spoon

until no dry spots remain.

 Transfer to a 9x13 in. baking pan lined with parchment paper.

 Press the mixture down firmly to make an even layer.

 Refrigerate until firm, about 30-45 minutes.

 I am using the recipe holder my friend, Marie, gave me for my birthday.

Thanks, it works great!

Cut into bars and enjoy!

I love the tart bite of cherry with the sweetness of the honey and agave nectar!

We will be making these often.