- 2 Cups old-fashioned rolled oats
- 1/2 cup raw sunflower seeds (optional)
- 1 Cup sliced almonds
- 1/2 Cup wheat germ
- 1/2 Cup honey
- 1/4 cup dark brown sugar
- 1-ounce unsalted butter, plus extra for pan
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- chopped dried fruit , any combination of apricots, cherries or blueberries
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.
I like to use dates and carob powder. You could use a regular cocoa powder instead of the carob. Make sure the wheat germ, sunflowers, and almonds are untoasted. If they are already toasted don’t toast them again. I also add cinnamon and nutmeg sometimes for added flavor.
Tips: Make sure you press it really well into the pan or else it falls apart too easily.