Geoffrey Zakarian’s Olive Oil Granola Bars | Food Network

Geoffrey and his daughter, Madeline, combine dried fruit, seeds and spices for a healthy and portable snack that is loaded with protein!
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Olive Oil Granola Bars
RECIPE COURTESY OF MADELINE ZAKARIAN AND ANNA ZAKARIAN
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 15 min
Yield: 12 bars

Ingredients

2 cups rolled oats
1/2 cup packed light brown sugar
3/4 cup dried cherries or cranberries
1/2 cup unsalted whole roasted almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup smooth peanut butter or other nut butter
1/2 cup extra-virgin olive oil
1/2 cup maple syrup

Directions

Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking dish with parchment paper, then lightly grease the paper with nonstick cooking spray. In a food processor, blend 1/3 cup of the oats until finely ground.

In a large mixing bowl, stir together the ground oats, remaining 1 2/3 cups oats, brown sugar, dried cherries, almonds, pumpkin seeds, sunflower seeds, cinnamon and salt. In a small bowl, whisk together the peanut butter, olive oil and maple syrup. Add the wet mixture to the dry mixture and stir until thoroughly combined.

Spread the mixture evenly in the prepared pan. Bake for about 30 minutes, or until the top starts to brown and the edges are golden. Let cool in pan completely, then remove and cut into 12 bars. Bars can stay in an airtight container for up to a week.

Cook’s Note

If you’re finding the bars hard to cut, ask an adult for help. Their height will lend helpful leverage. Never leave a child unattended in the kitchen. This recipe is appropriate for children of various ages. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate.

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Geoffrey Zakarian’s Olive Oil Granola Bars | Food Network

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