Sobre esta receta

Masticables, saludables y naturalmente dulces — estas barras clásicas de frutas y frutos secos son el tipo de tentempié casero confiable que harás una y otra vez. Repletas de avena, miel, frutas secas y una mezcla de frutos secos y semillas, se mantienen hermosas y tienen un sabor mucho mejor que cualquier cosa de una caja. Sin técnicas complicadas, sin equipos especiales — solo un cuenco, una bandeja y 30 minutos.

Instrucciones

1. 1

   Preheat your oven to ![325°F]. Line an 8x8-inch or 9x9-inch baking dish with parchment paper, leaving an overhang on two sides so you can lift the bars out cleanly. Lightly grease the parchment paper.

2. 2

   In a large mixing bowl, combine the rolled oats, all-purpose flour, salt, and cinnamon. Stir together until evenly mixed.

3. 3

   Add the chopped almonds, walnuts (or pecans), seeds (if using), dried cranberries, chopped apricots, and raisins (or dried cherries) to the bowl. Toss everything together so the fruit and nuts are evenly distributed throughout the oat mixture.

4. 4

   In a small saucepan over ^[medium-low heat], combine the honey, brown sugar, and butter. Stir gently and heat until the butter is fully melted and the brown sugar has dissolved — about 2–3 minutes. Do not let it boil vigorously. Remove from heat and stir in the vanilla extract. Let it cool for 2–3 minutes.

5. 5

   Pour the warm honey mixture over the dry ingredients. Stir well with a spatula until everything is thoroughly coated and no dry spots remain.

6. 6

   Add the lightly beaten egg and stir again until fully incorporated. The egg is the key binder that helps the bars hold together after baking.

7. 7

   Transfer the mixture into the prepared baking dish. Using the back of a spatula or the bottom of a flat measuring cups, press the mixture down very firmly and evenly into the pan. The firmer you press, the better the bars will hold together when cut.

8. 8

   Bake at ![325°F] for 20–22 minutes, until the edges are golden brown and the top looks set and lightly golden. The center may still look slightly underdone — that's okay, it firms up as it cools.

9. 9

   Remove from the oven and let the bars cool completely in the pan on a wire rack — at least 1 hour, or until fully firm. Do not try to cut them while warm or they will crumble.

10. 10

    Once fully cooled, use the parchment paper overhang to lift the slab out of the pan. Place on a cutting board and cut into 16 bars (4 rows x 4 columns) or 12 larger bars using a sharp knife. For the cleanest cuts, press straight down rather than sawing.