Ingredients
-
2 1/2 cups rolled oats
-
1/2 cup wheat germ
-
1/4 cup flax seed
-
1/4 cup sesame seeds
-
1 cup almonds, sliced (or other chopped nuts like cashews, walnuts, peanuts, macadamias or pecans)
-
1/2 cup shredded coconut
-
1 teaspoon sea salt or 1 teaspoon kosher salt
-
1 teaspoon cinnamon
-
2 teaspoons vanilla
-
1/2 cup honey
-
4 tablespoons butter
-
1/4 cup brown sugar
-
1 cup dried cranberries (or other chopped dried fruit like raisins, pineapple, apricots, cherries, papaya, prunes, white or c)
Instructions
- Preheat the oven to 325. Line a rimmed baking sheet with parchment paper or foil. Combine the oats, wheat germ, flax seeds, sesame seeds and almonds; spread out evenly on the rimmed baking sheet and toast for approximately 10 to 15 minutes until golden, stirring occasionally and watching carefully so as not to burn.
- In the meantime, in a large bowl combine salt, coconut, cinnamon and dried cranberries; set aside.
- In a large measuring cup place the vanilla, honey, butter and brown sugar. Microwave approximately 2 minutes. Mixture will foam and bubble. Stir to completely dissolve brown sugar.
- When oat mixture is done toasting, transfer to the same bowl with coconut mixture and stir to evenly combine. Add the honey mixture and stir to incorporate.
- Line a 9†x 13†baking pan with waxed paper. Spread the mixture, using the back of a wooden spoon, pressing to create a smooth, even surface. Place another piece of waxed paper over the top, pressing down to evenly compact the mixture. Compacting is important so the bars won’t fall apart when cut. (Suggestion: place one pan of same size within the other and press to even out mixture.).
- Refrigerate and completely cool the mixture about 2 hours to assure a clean cut. Firmly press down with a large knife to cut into bars. Do not saw. Wrap bars in waxed paper and store in refrigerator or freezer.