Ingredients

The following ingredients have 12 Servings
  • 2 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1 cup shredded coconut, loosely packed
  • 1/2 cup toasted wheat germ
  • 3 tablespoons vegetable oil
  • 2/3 cup real maple syrup or honey
  • 1/4 cup light brown sugar, lightly packed
  • 1-1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped pitted dates

Instruction

  • Preheat the oven to 350F degrees. Line a 9-inch square baking pan with foil and spray the foil with non-stick cooking spray and pull out a cookie sheet.
  • Toss the rolled oats, almonds, and coconut together on the cookie sheet 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.
  • Reduce the oven temperature to 300F degrees.
  • Place the oil, maple syrup, 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 oat mixture.
  • Add the cranberries, apricots and dates and stir well.
  • Pour the mixture into the prepared pan. Wet your fingers firmly press the mixture evenly into the pan.
  • Bake for 20 to 25 minutes, until light golden brown.
  • Cool for at least 2 to 3 hours before cutting into bars.