Apricot–Pine Nut Granola Bars

Pine nuts and oats toast in a honeyed olive oil, then fuse with apricots and aromatic cardamom. Although this simple stovetop recipe comes together quickly, the resulting chewy golden treats are worthy of savoring slowly. They’re elegant when cut into one-bite squares.

TIPS:

•  The flavors here may hint at the Mediterranean, but be sure to buy apricots from California. The Turkish ones are too soft and sweet.

•  What should come from Turkey—or if you’re really splurging, Italy—are the pine nuts. Some other varieties leave a bitter aftertaste.

•  I like to use a fruity Spanish olive oil in these bars, but if you prefer a milder taste, use a nut or neutral oil.

makes 16

gluten-free, dairy-free, no eggs

1. Coat a 9-inch square baking pan with nonstick cooking spray. Line the bottom and sides with foil or parchment paper and spray again.

2. Put the apricots and 3 tablespoons water in a microwave-safe small bowl and microwave on high until the water is bubbling, 1 minute. Stir well to ensure that the apricots evenly absorb the water and soften while they cool.

3. Meanwhile, combine the honey, oil, and brown sugar in a large saucepan and cook over medium heat, stirring frequently, until the sugar dissolves and the mixture starts to bubble, about 5 minutes. Add the oats, pine nuts, cardamom, and salt and cook, stirring constantly, until the oats and pine nuts are golden brown, 3 to 5 minutes. Remove the pan from the heat and fold in the apricots and any remaining liquid and the ground flax until evenly distributed. Immediately transfer the mixture to the prepared pan and spread into an even layer. Using a spatula, press the mixture firmly and evenly into the pan.

4. Cool completely in the pan on a wire rack. Lift the bars out of the pan using the sides of the foil or paper. Cut in half, then cut into eighths crosswise to form 16 bars.

Make Ahead

The bars will keep at room temperature for up to 2 weeks or in the freezer for up to 2 months.