2 cups oats (I use gluten free oats)
1 cup raw cashews
1/2 cup raw almonds
3 tablespoons unsalted butter ( or 2–2.5 T. olive oil)
2/3 cup honey (or honey/agave split) add more if you like it super sweet
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup shredded coconut, loosely packed
1/2 cup wheat germ
1/4 cup flax
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries
NOTE: Recipe is super versatile, so if you don't have some of the ingredients you are probably ok skipping. Or feel free to add other combinations of things: raisins, pumpkin seeds, sunflower seeds..
Preheat the oven to 350 degrees F.
Lightly toast the oatmeal on sheet pan 8-10 min followed by nuts (almonds and cashews) for 10 to 12 min. If you have roasted nuts simply skip this step.
Place the butter (or oil) and honey in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute. Turn off heat, let cool for a few minutes and add vanilla and salt.
While oatmeal is toasting and liquids are heating begin combining all other ingredients in a large mixing bowl (coconut, dried fruit, flax, wheat germ). Add toasted oats and nuts when they are done. Lastly, pour liquids over and stir.
Pour the mixture into a cake pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 30-40 minutes or until light golden brown. Cool for at least 2 to 3 hours (if you can!) before cutting into squares or breaking into pieces. Serve at room temperature.
The baking time is a little tricky. I have done it different every time and haven't been too thorough in documenting results. It is always good but ranges from chewy to crunchy with chewy being about a 30min bake time. I will usually bake a little longer around 40 min then turn off heat and leave it in the oven for a while longer.