Granola Bars

I have been making this recipe for almost 4 years, and it's awesome. I originally got it from a recipe by Ellie Krieger in Fine Cooking, but have modified the ingredients and method quite a bit to suit my wants.

I LOVE this recipe because there is no sugar or oil, just deliciousness to keep you full and happy. I tend to make a double batch, cut them up, wrap it in foil/plastic, and throw a bag of them in the fridge. These keep really well and are so handy to have for snacks or breakfast.

The recipe is super adaptable, I just sub in whatever I have in the pantry. I just make sure to keep the ratio of seeds:wet:dry:fruit about the same

Granola Bars

Ingredients

1/2 cup dried apricots
1/2 cup raw, unsalted almonds
1/2 cup pitted, dry dates

1 cup oats
1/2 cup sunflower or pumpkin seeds, or a mix of both
1/2 cup raisins/craisins/other dried berries
1/4 cup wheat germ
1/2 powdered nonfat dry milk (This is for protein, but I don't always add it)
1/4 cup whole wheat flour/spelt flour
1/4 cup ground flax seeds
1/2 cup chocolate chips
(if I have nuts, I throw them in)

1/2 tsp cinnamon
pinch of nutmeg
pinch of salt
1/3 cup maple syrup/honey (or one time I used a mix of strawberry jam and honey)
2 large eggs
(sometimes I throw in about half a cup of natural peanut butter, or a banana)

Instructions
Preheat oven  to 350.
Chop the apricots, almonds, and dates.
Mix together all the ingredients in the first two groups (up to cinnamon)
Mix in the last ingredients. If it's dry, add some water. It should be the consistency of wet granola.
Line a small (about 8" x 12") baking sheet with foil. Put the granola bar "batter" onto the sheet, smushing it down. When your hands get sticky, just rinse them and keep going.
Bake for about 15 minutes. It should feel solid and slightly springy.
Cut into bars when still warm, it's easier.
When cool, separate. The foil feels off the bottom easily.
Wrap and store.