Everything granola bars

Baking & DessertBreakfast
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Ingredients

2 cups large flaked rolled oats

1⁄3 cup wheat germ

1⁄4 cup flax seeds

1⁄2 cup whole wheat flour

1⁄2 cup unsweetened shredded coconut

1⁄2 teaspoon baking soda

1⁄2 teaspoon cinnamon

1⁄2 teaspoon salt

1⁄2 cup chopped almonds

1⁄2 cup dried cranberries

1⁄2 cup dried cherries

1⁄2 cup dried apricots, sliced

2 eggs lightly beaten or 4 egg whites

1⁄3 cup canola oil

1 teaspoon vanilla

1⁄2 cup honey

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Preparation

Preheat oven to 350°F. Line 13 x 9 inch baking pan with parchment. Place oats, wheat germ, flax seeds, flour, coconut, baking soda, cinnamon and salt in large bowl. Stir in almonds, cranberries, cherries and apricots.

In small bowl, beat eggs with oil and vanilla; add to oat mixture. Add honey and mix well. Spread evenly in prepared pan and bake for 20 minutes. Remove from oven and let cool in pan 5 minutes before slicing. Makes 12 slices.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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