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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | oats, old-fashioned rolled | 1 | cup, slivered | almonds | 1 | cup | coconut, flaked | 1/2 | cup | wheat germ, toasted | 3 | tablespoons | butter unsalted | 2/3 | cup | honey | 1/4 | cup, packed | light or dark brown sugar, lightly packed | 1 1/2 | teaspoons | vanilla extract | 1/2 | cup, pitted, chopped | Dates, dry | 1/2 | cup, halves | Apricots, dried, chopped | 1/2 | cup, chopped | cranberries, dried |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees.Butter 8x12 inch baking dish, line with parchment paper. | | 2 | Toss oatmeal, almonds, and coconut together and bake for 10 -15 minutes, stirring occasionally. Transfer to large bowl and stir in wheat germ. | | 3 | Place butter, honey, brown sugar, and vanilla in a small sauce pan and bring to boil over medium heat. Cook and stir for one minute, then pour over toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well. | | 4 | Pour mixture into prepared pan, Wet fingers and lightly press the mixture evenly into pan. Bake for 25-30 minutes, until lightly browned. Cool for at least 2 hours before cutting. |
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