“The spring was very cooperative” I was told by people at Way Fruit Farm’s booth at the Boalsburg Farmer Market last week. “When the blossoms open in the spring, we often have a freeze that kills many, so our apricots are very limited–but this year was a good year.”
I don’t think that I have ever bought apricots in Central PA before. That’s why I wanted to make the most of it and I bought 3 quarts! I really wanted to make apricot jam, but first, I HAD to try a new recipe I saw, and realized that it would be much better with fresh apricots added!
It was a very good idea. Run and get those apricots, whether at a farm stand or grocery store.
Chocolate Chip Granola Bars with Fresh Apricots
(adapted from smittenkitchen.com)
1 and 1/4 cups rolled oats
1/4 cup rolled oats (just put oats in a food processor or blender and crush) or 1/4 cup oat flour
3/4 cup dried unsweetened coconut
1/3 cup uncooked millet or quinoa, wheat germ or just more oats
1/ 2 teaspoon salt
1/4 teaspoon cinnamon
2 apricots, pit removed, chopped roughly
1 cup chocolate chips
1/4 cup almond butter
1/4 cup olive oil
1/4 cup honey
Heat oven to 350 degrees. Line an 8 by 8 inch pan with parchment paper, for easy lifting of the bars (let the extra hang over the sides of the pan).
In a large bowl, combine all the oats, coconut, millet (or whatever you are using), salt, cinnamon, apricots and chocolate chips.
Whisk together the almond butter, oil and honey. Pour over the dry ingredients. Mix to combine.
Press the mixture into the prepared pan, spreading flat and into the corners and pressing down to flatten.
Bake for 25 minutes or until the tops are golden and the edges are light brown. Let them cool completely. Lift with parchment paper ends out of the pan. They will cut easier if they are cold (you can speed this up if you put them in the fridge for awhile). Use a sharp serrated knife to cut into 16- 2 by 2 inch squares.