For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!
These granola bars are so easy to make and so delicious, you’ll wonder why you ever bought all of those packaged granola bars in the first place. With three types of coconut (trust us on this), chocolate chips, dried apricots and dried cherries, it would be easy to mistake these healthy treats for cookies. They are the perfect fuel for a mid-morning snack, a nice treat in a lunch box or a great take-along for birding adventures. Our bakery makes these every week and they are a favorite of customers and employees, selling out faster than you can say “Blue-Footed Booby.”
BirdSpotting Granola Bars
- 1 cup Fine Macaroon Coconut
- 1/2 cup Shredded Coconut
- 1 cup Coconut Flakes
- 2-1/2 cups Whole Wheat Pastry Flour
- 1 cup Evaporated Cane Sugar
- 1 tsp Baking Soda
- 1 tsp Sea Salt
- 3- 1/4 cups Quick Cooking Rolled Oats
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/2 cup Dried Apricots, chopped
- 1 cup slivered Almonds or chopped Walnuts
- 1/2 cup dried Tart Cherries
- 1/4 cup raw Pumpkin Seeds
- 1/4 cup raw Shelled Sunflower Seeds
- 2/3 cup Molasses
- 1-1/4 cups Sunflower Oil
- 3 Tbsp Flaxseed Meal
- 1/2 cup Water
- 1 Tbsp Vanilla
In a large bowl, mix together the coconut, flour, sugar, baking soda, salt, oats, chocolate chips, apricots, almonds, cherries and seeds.
Mix flaxseed meal and water; let stand for a few minutes.
Combine the molasses, sunflower oil and vanilla. Add the flaxseed meal mixture and mix thoroughly. Pour the wet ingredients into the dry and stir to combine. Press dough into a greased 9 x 13-inch baking pan and bake at 350°F for 15 minutes. Let cool before cutting. Makes 32 bars.