Coconut-Almond Granola

3/4 c butter
1/2 c light brown sugar
1/8 tsp salt
4 c old-fashioned oats
2 c unsweetened flaked cereal (such as bran or corn flakes)
1 c dried or shredded coconut, sweetened or unsweetened
2 1/2 c sliced almonds
2 tsp ground cinnamon
1 Tbsp vanilla extract
1 1/2 c chopped dates

Preheat oven to 275 degrees. Line two rimmed baking sheets with foil.

IN a small saucepan over medium heat, melt butter. Whisk brown sugar and salt into butter and stir until mixture is blended and smooth and sugar has dissolved. Remove from heat.

IN a large mixing bowl, combine oats, cereal, coconut, almonds and cinnamon. Mix well.

Stir vanilla extract into butter and sugar. Pour mixture over dry ingredients and mix until well combined. All dry ingredients should be coated with butter mixture.

Divide granola between prepared baking sheets, spreading into an even layer. Bake for 30 minutes, then stir granola, rotate pans and switch racks. Bake for an additional 20-30 minutes until granola is golden. Watch carefully during last 10 minutes, as granola can easily burn at this point.

Pour granola into a large mixing bowl. Stir in dates, then pour back into pans and let granola cool to room temperature. Store in an airtight container -- granola will keep for at least one week at room temperature, or one month when refrigerated.

NOTES
From Hannaford.
Untried.

Playgroup Granola Bars

2 c oats
3/4 c brown sugar
1/2 c wheat germ
3/4 tsp cinnamon
1 c flour
3/4 c raisins
3/4 tsp salt
1/2 c honey
1 egg
1/2 c oil
2 tsp vanilla

Combine dry ingredients; make a well in the center and add wet ingredients. Mix thoroughly (this is best done with your hands). Press into a greased 9"x13" pan and bake for 30-35 minutes, until edges are browned and starting to pull away from sides of pan. Cut before bars cool completely or they'll be too hard.

NOTES
From allrecipes.com
Family favorite.
Easily adaptable: I usually cut back on sugar/honey, use wheat flour, add flax seeds. Sometimes I sub almond extract for some of the vanilla. I often sub dried cranberries for the raisins and applesauce for the oil. I also like to add chocolate chips and peanuts.

Apricot Cobbler Bars

5 Tbsp butter, softened
1/4 c powdered sugar
1/4 c packed brown sugar
1/4 tsp salt
1/8 tsp almond extract
1 1/4 c all-purpose flour
3/4 c apricot preserves
1/2 c plain granola, crushed

Beat butter with mixer on medium speed until light and fluffy. Add sugars, salt and extract, beating well. Gradually add flour, beating until moist. Remove 1/3 c flour mixture; set aside. Press remaining flour mixture into an 8" square baking pan. Bake at 350 degrees for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine reserved flour mixture and granola; sprinkle over preserves. Bake at 350 degrees for 20 minutes more or until golden brown.

NOTES
From Cooking Light.
Untried.