Genmaicha Granola Bars

• 2 cups/170 g old-fashioned rolled oats
• 1/2 cup/60 g millet
• 1/3 cup/30 g raw sunflower seeds
• 2 tbsp raw unseasoned pumpkin seeds (pepitas)
• 1 tbsp sesame seeds
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/3 cup/50 g toasted pecans
• 1/3 cup/50 g toasted skin-on almonds
• 1 packed cup pitted Medjool dates
• 1/3 cup/75 ml Grade B maple syrup, plus more as needed
• 1/4 cup/60 ml honey or brown rice syrup
• 1 tsp pure vanilla extract
• 1 tbsp genmaicha tea leaves (optional)

Preheat the oven to 325°F/165°C/gas 3. Line an 8-in/20-cm square baking pan with parchment paper with overlapping flaps.

Stir together the oats, millet, sunflower seeds, pumpkin seeds, sesame seeds, cinnamon, and salt in a medium bowl.

Pulse the pecans and almonds in a food processor until coarsely chopped (it’s OK if some nuts are coarsely ground and a little powdery). Stir into the oat mixture.

Pulse the dates in a food processor until a thick paste forms. Add the maple syrup, honey, and vanilla, and pulse until a purée forms. Scrape out the purée with a rubber spatula and stir into the oats mixture. Continue stirring (your clean hands work best), adding the tea leaves if using, until the oats and nuts are sticky and coated with the purée. If the mixture doesn’t clump together easily, add up to 1 tbsp of maple syrup.

Transfer the granola to the prepared baking pan and press into a smooth, even layer. Bake until just starting to brown around the edges, about 25 minutes. Transfer to the counter to cool slightly in the baking pan, about 15 minutes. Grab the flaps of parchment paper and lift out the whole batch transfer to a cutting board. Cut into 8 to 10 bars while still warm. Let them cool completely and serve, or store in an airtight container for up to 1 week. 

Yield: 8-10 bars.

VERDICT:  I got one weird bite that tasted off--maybe concentrated tea leaves?--but on the whole the flavor is good, with just enough salt.  They use ingredients I mostly have on hand (especially now that I have an enormous bag of millet).   Keep.