Granola Bars with Chunky Jam

Granola Bars (Adapted from Flour: Spectacular Recipes from Boston's Flour Bakery and Cafe)

For the chunky jam

80 grams (about 1 cup) dried apples
160 grams (about 1 cup) dried apricots
160 grams (about 1 cup) dried cranberries
70 grams (about 1/3 cup) granulated sugar
480 grams (2 cups) water
pinch salt

For the granola bar base

100 grams (about 1 cup) walnut halves, toasted and cooled
245 grams (about 1 3/4 cups) unbleached all-purpose flour
150 grams (1 1/2 cups) old-fashioned rolled oats
150 grams (about 2/3 cup) packed brown sugar
80 grams (about 2/3 cup) sweetened shredded coconut
1 teaspoon kosher salt
1/4 teaspoon cinnamon
228 grams (16 tablespoons, 1 cup or 2 sticks) unsalted butter, cut into 8 pieces, softened
128 grams (about 6 tablespoons) honey
3 tablespoons flaxseeds
3 tablespoons millet
3 tablespoons sunflower seeds

To prepare chunky jam

In a medium saucepan, combine the apples, apricots, cranberries, sugar, water and salt - bring mixture to a boil over high heat. Remove from the heat and set aside - let stand for 1 hour. Scoop mixture into a food processor and pulse until a chunky jam forms, about 8 to 12 pulses. Scrap mixture out into a bowl and set aside.

Preheat oven to 350 degrees.

In the food processor, add cooled walnuts, flour, oats, brown sugar, coconut, salt, cinnamon and butter - pulse mixture until evenly combined, about 12 to 15 pulses. Scoop mixture into a medium bowl and drizzle honey all over the top. Using your hands, work honey into the mixture until it comes together.

Take two-thirds of the mixture and press it over the bottom of a 9" x 13" baking pan lined with parchment paper. Take remaining mixture left behind and place into the refrigerator.

Place pan into the oven and bake until lightly golden brown, about 28 to 35 minutes. Remove from the oven - scoop chunky jam on top and spread to an even layer with an off-set spatula.

Remove reserved granola base from the refrigerator - break up mixture into small pieces. Stir in flaxseeds, sunflower seeds and millet. Evenly scatter the mixture over the top of the jam.

Place pan back into the oven and bake until the top is golden brown, about 50 to 60 minutes. Remove and place pan on a wire rack to cool completely before cutting into bars.

Makes about 12 large bars or 24 squares.

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