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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 16 |
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I use almonds, apricots, blueberries, gogi berries & cranberries, but feel free to mix things up according to your tastes. Ingredients:
2 cups rolled oats |
1/2 cup sunflower seeds (raw) |
1 cup slivered almonds |
1/2 wheat germ (or oat bran) |
1/2 cup honey (or agave nectar, or brown rice syrup for a more nutty flavor) |
1/4 cup brown sugar |
1 1/2 tablespoons coconut oil (or butter, plus extra for greasing pan) |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
1/4 cup dried apricot (chopped) |
1/4 cup dried blueberries |
1/4 cup goji berry (dried) |
1/4 cup dried cranberries (chopped) |
Directions:
1. Preheat oven to 350°F
2. Grease a 9x9 baking dish.
3. Mix oats, sunflower seeds, almonds, wheat germ on a baking sheet and bake for 8 minutes, mixing once in between. Meanwhile, in a sauce pan, heat coconut oil, brown sugar, vanilla and honey together. After the sugar has dissolved, let the mixture bubble up for a minute. Add oat mixture to honey/sugar and stir until well incorporated.
4. Transfer the mixture to the greased dish and press down evenly with the back of a spatula. Bake for 25 minutes.
5. When cooled, cut into 16 squares.
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