- 8 oz old-fashioned rolled oats (2 cups)
- 1 1/2 oz sunflower seeds (1/2 cup)
- 3 oz sliced almonds, (1 cup)
- 1 1/2 oz wheat germ (1/2 cup)
- 6 oz honey (1/2 cup)
- 1 3/4 oz dark brown sugar (1/4 cup packed)
- 1 oz unsalted butter
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 6 1/2 oz chopped dried fruit*
Spread the oats, sunflower seeds,*** almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.†
In the meantime, combine the honey, brown sugar, butter††, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down,††† evenly distributing the mixture in the dish. Place in the 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 a week.
*I used dried blueberries, cherries, and golden raisins
**A batch and a half works well in a 9x13 pan
***The original recipe calls for raw seeds in the shell. I used regular roasted seeds and added them with the fruit.
†Make sure you stir them together before toasting; the wheat germ will burn if it's left out on its own.
††I substituted peanut butter, and it was pretty yummy.
†††Pack mixture very firmly into the pan, or you will get granola instead of granola bars.