Sunburst Granola Bars

Easy Home Cooking Contest Recipe Winner 2018 – Honourable Mention!

The burst of flavour and colour from dried apricot makes these chewy bars great to pack in the kids’ lunches. Make them ahead and keep them frozen to pull out and tuck into their lunch bags.

Martina in Bancroft, Ontario, makes these for her son who says they give him more energy and fill him up better than any store bought version.

Preparation Time: 15 minutes

Soak Time: 30 minutes

Bake Time: 30 minutes

Makes: 10 bars

Ingredients
Packed pitted dates	3/4 cup (175 mL)
Hot water	1 cup (250 mL)
Large flake oats	3/4 cup (175 mL)
Chia or hemp seeds	1/2 cup (125 mL)
Shredded unsweetened coconut	1/3 cup (75 mL)
Raw sunflower seeds	1/4 cup (60 mL)
Dried apricots, diced	1/4 cup (60 mL))
Ground cinnamon	1 tsp (5 mL)
Vanilla	1 tsp (5 mL)
Salt	A pinch

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.   
Line 9-inch square baking pan with parchment paper; set aside.
Soak dates in water for 30 minutes. Place dates and water mixture into a blender and puree until fairly smooth. Scrape into a bowl.
Place oats in a clean spice or coffee grinder and grind until a fine flour. Add to date mixture along with hemp seeds, coconut, sunflower seeds, apricots, cinnamon, vanilla and salt. Stir well and spread into prepared pan. Bake in 325°F (160°C) oven for about 30 minutes.
Let cool completely before cutting into bars. Wrap individually and place in freezer and remove to enjoy when needed.