Homemade Granola Bars

Ingredients

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut

½ cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey

¼ cup light brown sugar
1½ teaspoons pure vanilla extract

¼ teaspoon kosher salt

½ cup chopped pitted dates

½ cup chopped dried apricots

½ cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Source: Ina Garten, Barefoot Contessa

English Muffin Breakfast Pizza

Ingredients

Whole-wheat English muffin, split
Small tomato, seeded and diced
1 tsp. extra-virgin olive oil
1 slice (½ ounce) Canadian Bacon, sliced

¼ cup shredded part-skim mozzarella cheese
Chopped fresh basil, for garnish

Directions

Preheat the oven to 450 degrees. Line a small baking sheet with foil.

Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.