Ingredients
- 8 ounces old-fashioned rolled oats, approximately 2 cups
- 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
- 3 ounces sliced almonds, approximately 1 cup
- 1 1/2 ounces wheat germ, approximately 1/2 cup
- 6 ounces honey, approximately 1/2 cup
- 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
- 1-ounce unsalted butter, plus extra for pan
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Directions
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
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By smmonin92
on April 30, 2012
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These are delicious! I did make a couple changes though. Instead of using the fruit listed, I used a berry medley with strawberries, blueberries, and cranberries. Also I added shaved coconut. The next time I make these I am going to use coconut oil instead of butter. The flavor is amazing. My did fall apart a little, but I also cut them before they were completely cooled. They stayed chewy, which I love! After I cut them, I individually wrapped them in saran wrap so I could easily eat them on the go! They freeze really well too.
By crystlklr_12580548
San Leandro, 43
on April 24, 2012
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Fantastic - My whole family likes these bars and they're easy to make. I've made this recipe many times and sometimes vacuum seal and ship them to relatives who live in other states. They also last for at least a week in the fridge and are perfect to eat as a hold over between meals.
By deniserall_12221340
Williston, nd
on March 14, 2012
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Making these for the 2nd time. Husband loved them. No problem with them falling apart. I made sure to use the weight measurement. Going to try without the nuts as I don't like nuts. to press down I just buttered parchment paper and then used another flat pan to press hard. Will keep making much better and cheaper than the ones in the store.
Read all 262 reviews