3 cups steel cut oats
1 cup raw slivered almonds
1 cup raw pecan halves
1 cup raw flax seeds
½ cup raw sesame seeds
½ cup roasted, salted sunflower seeds
½ cup roasted, salted pumpkin seeds
2/3 cup honey
2 teaspoons pure vanilla
¼ teaspoon kosher salt
3 tablespoons brown sugar
2 tablespoons vegetable oil
2 teaspoons cinnamon
1 egg white
1 ½ cup chopped dried fruit
Preheat the oven to 350 degrees. Prepare muffin tins with (24) paper liners. Lightly spray the inside (crinkled) edges of the liners with spray oil, to aid in future removal.
On a sheet pan lined with parchment paper, spread the first 5 ingredients and bake in the oven for 10-12 minutes, stirring often. Remove from oven when lightly browned. Reduce the oven temperature to 300 degrees.
Pour warm oats and nuts into a large bowl and stir in remaining seeds, honey, vanilla, salt, brown sugar, vegetable oil, and cinnamon. Combine very well. Check to make sure the mixture has cooled down, and then add egg white.
Mix to distribute evenly, and stir in dried fruit. Spoon mixture into prepared muffin tins. Use a spoon to press mixture into tin very firmly. It’s important that the mixture is packed down as much as possible.
Bake for 18-22 minutes, until light golden brown. Cool completely before removing liners. Makes 24 round granola bars.
