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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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yummmm Ingredients:
3 cups (875 ml) quick-cooking rolled oats |
1/4 cup (75 ml) packed brown sugar |
1/3 cup (75 ml) butter, melted |
1/2 cup (150 ml) corn syrup |
1/2 cup (125 ml) liquid honey |
1/2 tsp (2 ml) vanilla |
Directions:
1. Line 9-inch (2.5 L) square cake pan with foil, leaving 1-inch (2.5 cm) overhang for handles; grease. Set aside.
2. In bowl, combine oats, sugar, butter, syrup, honey, vanilla and salt. Stir in cranberries, apricots, and coconut (if using).
3. Press into prepared pan. Bake in 325F (160C) oven for 70 minutes or until golden brown and firm to the touch. Let cool completely in pan on rack. Using foil handles, lift out of pan. Peel off foil. Cut into bars.
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