Photography and Styling by Devorah Applegrad
Food Prep by Leah Hamaoui

Here’s another snack that had many little (and not so little!) hands grabbing for doubles. Using whole wheat flour and wheat germ makes me feel better when offering this goodie to my kids as a quick grab ’n go breakfast along with some Greek yogurt to balance it out

YIELDS 36 BISCOTTI

• 2 eggs
• 1 Tbsp vanilla sugar
• ¾ cup sugar
• ¾ cup brown sugar
• 1 cup oil
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ cup sweetened coconut flakes
• ¼ cup wheat germ
• 1¼ cups white whole wheat flour
• 2½ cups old-fashioned oats
• ¾ cup dried cranberries
• ½ cup toasted slivered almonds
• ½ cup white chocolate chips
• store-bought granola, for topping

Preheat oven to 350°F (175°C).

Place eggs, sugars, and oil into the bowl of a mixer and whisk until creamy. Beat in the baking powder and soda, cinnamon, coconut, and wheat germ; mix on medium-high speed. Reduce mixer speed to medium and beat in the flour and oats until well combined.

Add dried cranberries, almonds, and chips, and mix in gently by hand.

Line four 11x5-inch (28x13-cm) loaf pans with Palisades Parchment Paper and divide the mixture evenly between the prepared pans. Using wet hands, smooth and flatten the dough, making sure it’s the same height throughout. Sprinkle the tops lightly with granola, and press into the dough to adhere.

Bake for 20–25 minutes, and allow to cool for about 10 minutes. Remove bars from the pan along with the parchment paper, and slice into 1–1½-inch (3–4-cm) bars. Be sure to slice while still a bit warm to prevent cracking.

Note: These freeze well!

(Originally featured in Family Table, Issue 858)