Toasting the oats and coconut adds a tasty twist to fruit-and-seed bars.
- Portion size 24 servings
- Credits : Canadian Living Magazine: March 2009
- 3 cups large-flake rolled oats
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped dried date
- 1/2 cup chopped dried apricot
- 1/2 cup dried cranberry
- 1/2 cup sunflower seed
- 1/2 cup sesame seeds
- 2/3 cups butter
- 2/3 cups packed brown sugar
- 1/4 cup liquid honey
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla
MethodIn large skillet, toast oats and coconut over medium heat, stirring often, until golden, about 7 minutes. Transfer to large bowl; let cool.
Stir in chopped dates and apricots, cranberries and sunflower and sesame seeds; set aside.
In saucepan, bring butter, brown sugar, honey and corn syrup to boil over medium-high heat; boil for 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool for 1 minute. Pour over oat mixture, stirring to coat.
Scrape into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan, pressing firmly with back of spoon.
Bake in 350°F (180°C) oven until golden, 20 to 25 minutes. Let cool in pan on rack. Cut into bars. (Make-ahead: Store in airtight container for up to 5 days.)
Nutritional facts Per piece: about
- Sodium 51 mg
- Protein 3 g
- Calories 204.0
- Total fat 10 g
- Cholesterol 14 mg
- Saturated fat 5 g
- Total carbohydrate 28 g
- Iron 9.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 6.0