14 bars
BREAKFAST
Ina Garten Back to Basics (p. 242)
Oatmeal - 2 cups
Sliced almonds - 1 cups
Shredded coconut - 1 cups
Pitted dates - 1⁄2 cup
Dried apricots - 1⁄2 cup
Dried cranberries - 1⁄2 cup
Wheat germ - 1⁄2 cups
Honey - 2⁄3 cups
Light brown sugar - 1⁄4 cups
Vanilla extract - 1 1⁄2 tsp
Unsalted butter - 3 tbl
Dates - chop
Apricots - chop
Wheat germ - lightly toast
Preheat the oven to 350 degrees. Butter an 8 x 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, coconut, and almonds together on a sheet pan 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 300 degrees.
Place the butter, honey, brown sugar, vanilla and 1⁄4 tsp salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your figers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.