Ingredients:
8 Oz. Old- Fashioned Rolled Oats, About 2 Cups
1 ½ Oz. Raw Sunflower Seeds, Hulled, about ½ Cups
¼ Cup Pecans
3 Oz. Sliced Almonds, About 1 Cup
¼ Cup Wheat Germ
6 Oz. Honey, About ½ Cup
1 ¾ Oz. Dark Brown Sugar, About ¼ Cup
1 Oz. Unsalted Butter, Plus Extra for Pan
2 Tsp. Vanilla Extract
½ Tsp. Kosher Salt
1 Tsp. Cinnamon
¼ Tsp. Nutmeg
6 ½ Oz. Chopped Dried Fruit (Apricot, Pineapple, and Cranberries)
Directions:
Butter a 9x9 inch glass baking dish and set aside. Preheat oven to 350 degrees F. Spread the oats, sunflower seeds, pecans, almonds, and wheat germ onto a half- sheet pan. Place in the oven and toast for 5 minutes, stirring occasionally. In the meantime, combine honey, brown sugar, butter, vanilla, salt, cinnamon, and nutmeg in a saucepan and place over medium heat, stirring occasionally. Cook until brown sugar has completely dissolved. Once the oat mixture is done, remove from the oven and reduce heat to 300 degrees F. in a large bowl immediately add oat mixture, liquid mixture, and dried fruit; stir to combine. Turn mixture onto the dish and place in 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 2 weeks.
The Fresh Market Recipes
Ingredients:
