Birdie Bars

  • 1 1/3 cups quick-cooking (not instant) rolled oats, divided 

  • a pinch each fine salt, ground cinnamon, ground nutmeg and ground ginger 

  • 1/4 cup flax seeds 

  • 1 cup dried apricots, roughly chopped (or any combination of roughly chopped dried fruit and/or nuts) 

  • 1/4 cup canola oil 

  • 1/4 cup high quality maple syrup 

  • 2 tablespoons brown rice syrup  

Preheat the oven to 350ºF. Line a 8” square baking pan with parchment paper, letting a bit of excess paper hang over the sides.

Grind 1/3 cup of the oats in a food processor until powdery. Add them to a large mixing bowl with the remaining oats, the salt and spices, flax seeds, and apricots. In a smaller bowl, whisk together the wet ingredients and then stir them into the dry ingredients.

Put the mixture in the prepared pan, smoothing the top with a rubber spatula. Bake for 1/2 hour, or until evenly browned. Remove from oven and let cool for about 15 minutes. Remove to a cutting board  Cut into individual granola bars

birdie bars.jpeg
breakfast, bakingdanielle acken