We’re off to the west coast this morning, to Vancouver Island – Victoria first, for the Victoria Taste Wine & Food Festival, and then across to Tofino. Being a planner ahead when it comes to road trips – particularly in the arena of food – I made up a batch of chewy granola bars to pack along. This will almost certainly cut down on the number of buttered bagels I pick up at drive-thrus on the way.
Tony & Penny at Highwood Crossing have a great recipe – I hadn’t made granola bars with sweetened condensed milk before – and of course you can add anything, nuts, seeds and dried fruit-wise – even chocolate chips. (Which no, doesn’t count as a fruit.)
Sweet and Salty Granola Bars
adapted from Tony & Penny at Highwood Crossing
3 cups Highwood Crossing rolled oats
1 cup sliced almonds, chopped walnuts or pecans, or a combination, toasted
1 cup sunflower or pumpkin seeds (or combo!)
1 cup raisins, dried cranberries. chopped dried apricots or a combination of dried fruit
1 300 mL can sweetened condensed milk
1/4 cup butter, softened
1/4 cup Highwood Crossing canola oil
1/2 tsp. salt
Preheat oven to 350°F. Line a 9″x13″ pan with foil or parchment paper, overlapping the sides for easy removal of bars.
Combine all the ingredients in a large bowl and mix well. Press evenly into the prepared pan. Bake for 20-25 minutes, or until golden. Cool slightly, then flip out onto a cutting board and cut into bars.