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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 0.5 | cups, slivered | almonds, toasted | 0.5 | cups, halves and whole | roasted cashews chopped | 1.5 | ounces | sesame seeds, toasted | 0.33 | cups | sunflower seed kernels, toasted | 0.33 | cups | pumpkin seed kernels, raw | 0.67 | cups | cranberries, dried, sweetened | 0.67 | cups, packed | raisins or other dried fruits (chopped) | 0.67 | cups, halves | Apricots, dried, chopped | 0.5 | cups | flaxseed, whole ground | 0.5 | cups | wheat germ, toasted | 4 | cups | old-fashioned rolled oats | 0.33 | cups (8 fl oz) | Agave syrup | 0.5 | cups | honey | 2 | cups | peanut butter, natural | 2 | teaspoons | vanilla extract, imitation, no alcohol | 1 | teaspoon | cinnamon, ground |
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Steps
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Sequence
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Step
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| | 1 | Toast oats under low broiler until light golden brown, stir frequently. Set aside to cool. | | 2 | Toast seeds (sesame, pumpkin and sunflower) on stove, separately. Combine with toasted oats in large bowl. Toast almonds and combine in same manner. Add cinnamon to dry mixture and work in. | | 3 | Combine in food processor the dried fruits (apricots, cranberries, plums or ???) and pulse until just chopped. Add to oat mixture. Use (clean) hands to blend well, separating the dried fruit. | | 4 | Bring 1 cup water to boil in heavy sauce pan. Add ground flax and wheat germ. Stir well and remove from heat. Rest for a couple minutes. Add peanut butter, agave nectar, honey and vanilla. Place over medium heat, stirring frequently, until warmed through, about 5 minutes. Do not overheat, it will need to be handled. | | 5 | Prep pan. Lay wax paper on large cookie sheet or jelly roll pan. (I use empty cereal bags, cut / torn open.) | | 6 | Add the peanut butter mixture to the oat mixture. Combine well with hands. | | 7 | Press the mixture into prepared pan. Another empty cereal bag works well as a glove to evenly spread mixture and compress. Leave at room temperature until set. (At least 30 minutes.) Cut into bars and enjoy! |
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