March 26, 2012
2 cups old-fashioned oats
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 TBS butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1- 1/2 tsp. vanilla
1/4 tsp salt
1/2 cup raisins
1/2 cup chopped dried apricots or peaches
1/2 cup dried cranberries
1. Preheat oven to 350℉. Butter an 9x13 inch baking dish and line with parchment paper.
2. Toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
3. Reduce the oven to 300℉.
4. 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 raisins, apricots and cranberries and stir well.
5. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
at 5:00 AM