Oat and Fruit Bars

By Sarah-Lyn

Ingredients

• 1/4 cup vegan butter -- melted
• 3 cups large flake oats
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1 cup slivered almonds
• 1 cup puffed cereal (millet or rice)
• 1/2 cup dried cranberries
• 1/2 cup dried apricots
• 1 cup agave nectar (or brown rice syrup)
• 1/4 cup organic cane sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

Preparation

Step 1

Preheat oven to 350°F. Melt the butter and pour it over the oats. Toss to coat evenly. Spread the oats on a rimmed cookie sheet and bake for 7 minutes. Stir the oats and move them to one side of the pan. Spread the sunflower seeds, pumpkin seeds and slivered almond on the other half of the pan and bake 7 to 10 more minutes. Transfer the toasted ingredients to a large bowl. Add the cereal and dried fruit, tossing to distribute the ingredients well. While the toasted items are cooling, put the brown rice syrup, sugar, vanilla, salt and cinnamon in a small sauce pan over medium heat. Bring the brown rice syrup to a boil and cook until the mixture thickens (about 3 or 4 minutes). Immediately pour the syrup over the oat mixture, stirring to coat evenly. Press firmly into a 9 X 13 pan and allow to cool. Once cool, cut into bars and store in an airtight tin.