- 2 cups old-fashioned oatmeal
- 1/2 cup sliced or chopped almonds
- 1/2 cup peanuts coarsely chopped
- 1/2 cup cashew pieces/halves
- 1/4 cup sesame seeds
- 1/4 cup flaxseed
- 1 cup shredded coconut, loosely packed
- 1/2 cup wheat germ
- 3 tablespoons unsalted butter
- 1 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 8 oz. dried fruit (I used cranberries, cherries, and blueberries)
- Preheat the oven to 350 degrees F.
- Spray an 9 by 13-inch baking dish with PAM/olive oil mister and line it with parchment paper.
- Toss the oatmeal, nuts, seeds, wheat germ, flaxseed, and coconut together on a sheet pan and bake for 12-15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
- Reduce the oven temperature to 300 degrees F.
- Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.
- Cook and stir for a minute, then pour over the toasted oatmeal mixture.
- Add the dried fruit and stir well.
- Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before turning out onto a cutting board and cutting into squares. Serve at room temperature.
I wrapped the bars individually with saran wrap to be able to take easily in lunches, etc.