No fructose corn syrup. Can make an infinite combination of desired flavors…and better than store-bought, but be aware that these will be a tad softer. The last ingredient should read "white or chocolate chips".
cup dried cranberries (or other chopped dried fruit like raisins, pineapple, apricots, cherries, papaya, prunes, white or c)
Serving Size: 1 (57) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 106 g46 %
Total Fat 11.8 g18 %
Saturated Fat 3.5 g17 %
Cholesterol 7.6 mg
Sodium 211.3 mg
Dietary Fiber 4.2 g16 %
Sugars 14.2 g56 %
Protein 5.4 g
Preheat the oven to 325. Line a rimmed baking sheet with parchment paper or foil. Combine the oats, wheat germ, flax seeds, sesame seeds and almonds; spread out evenly on the rimmed baking sheet and toast for approximately 10 to 15 minutes until golden, stirring occasionally and watching carefully so as not to burn.
In the meantime, in a large bowl combine salt, coconut, cinnamon and dried cranberries; set aside.
In a large measuring cup place the vanilla, honey, butter and brown sugar. Microwave approximately 2 minutes. Mixture will foam and bubble. Stir to completely dissolve brown sugar.
When oat mixture is done toasting, transfer to the same bowl with coconut mixture and stir to evenly combine. Add the honey mixture and stir to incorporate.
Line a 9” x 13” baking pan with waxed paper. Spread the mixture, using the back of a wooden spoon, pressing to create a smooth, even surface. Place another piece of waxed paper over the top, pressing down to evenly compact the mixture. Compacting is important so the bars won’t fall apart when cut. (Suggestion: place one pan of same size within the other and press to even out mixture.).
Refrigerate and completely cool the mixture about 2 hours to assure a clean cut. Firmly press down with a large knife to cut into bars. Do not saw. Wrap bars in waxed paper and store in refrigerator or freezer.