strawberry granola squares

I guess I'm on a little bit of a strawberry kick these days.  You better watch out since our local strawberry season hasn't even officially begun!  With some of the strawberries I had leftover after baking this bread, I wanted to try another recipe I spotted on line recently.  Jesse and I worked together mixing this recipe together.  It got popped in the oven, a DVD started for Jesse and I hurried upstairs to get some editing done. As I came downstairs to check the timer, the most amazing smell greeted me in the kitchen.  I'd make this again just for the heavenly strawberry aroma coming from my oven.

Some complaints with the original recipe were that the squares were very crumbly and wet with the addition of fresh strawberries.  To problem solve the crumbliness I added an egg to help bind the mixture together.  While I didn't find the squares to be too wet, they do not hold together like a typical granola square.  So, I'd say you have two options if you are looking to make these.  I'd either try making it with 2 eggs or just be okay with squares that will crumble.  My kids were fine to eat these with a spoon.  And having pulled one from the freezer yesterday, these squares still slightly cold were perfect!

Strawberry Granola Squares - adapted from fresh365
makes 15 squares

3 cups old fashioned oats
2 cup slivered almonds
1/4 cup wheat germ
4 Tablespoons sunflower seeds
1 Tablespoon orange peel
1 cup brown rice syrup*
1/4 cup honey
1 teaspoon salt
1 teaspoon vanilla
1-2 eggs
1/3 cup chocolate chips (optional)
2 cups chopped fresh strawberries, excess liquid drained (I placed my cut strawberries into a colander to drain while I prepared the other ingredients)

Preheat oven to 350 degrees F.

On a baking sheet, mix the oats, almonds, wheat germ and sunflower seeds.  Toast in the oven for 10 minutes, stirring once during baking time.  Transfer to a large bowl and stir in orange peel.

Reduce the heat to 300 degrees F.

In a small saucepan, combine brown rice syrup, honey and salt.  Cook over low heat for 5-7 minutes, until hot and liquid.

In a small bowl, whisk the egg(s) with vanilla.  Add to the oat mixture, stirring until combined.  Pour the syrup mixture over the oats and quickly stir until well combined.  Gently stir in chocolate chips and strawberries.

Transfer mixture into a 9x13" parchment lined baking pan.  Spread evenly and press firmly into the pan.  Transfer to oven and bake for 45 minutes, until lightly browned.  Allow the pan to completely cool before removing the squares.  Once cool, cut into squares.  Store in the fridge or freeze individual squares.

* Brown rice syrup can be found in health food stores or in  the natural food section of large grocery stores.  I found mine at the Superstore.  Any Loblaws (Zehrs) would have this too.