Note: this is one of my favourites at the moment. Here are some of the variations I have done so far:
Raisins/Almonds (slivered or sliced)
Pineapple/Almonds (also replaced the vanilla with about 1 shot of OJ)
Dried Apples/Peanuts (I also added about a tablespoon of cinnamon)
2 cups -- Oats (old-fashioned rolled or quick oats work)
1/2 cup -- Raw sunflower seeds
1 cup -- Sliced almonds or your favorite nut (peanuts, walnuts, etc)
1/2 cup -- Wheat germ
1/2 cup -- Honey
1/4 cup -- Dark brown sugar
2 Tbsp -- Unsalted butter
2 tsp -- Vanilla extract
1/2 tsp -- Salt (regular or Kosher)
1 cup -- chopped dried fruit, any combination of apricots, cherries,
blueberries, raisins, pineapple, etc
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven
to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a
half-sheet pan. Place in the oven and toast for 15 minutes, stirring
In the meantime, combine the honey, brown sugar, butter, extract and
salt in a medium saucepan and place over medium heat. Cook until the
brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the
heat to 300 degrees F. Immediately add the oat mixture to the liquid
mixture, add the dried fruit, and stir to combine. Turn mixture out
into the prepared baking dish and press down, evenly distributing the
mixture in the dish and place in the oven to bake for 25 minutes.
Remove from the oven and allow to cool completely. Cut into squares
and store in an airtight container for up to a week.