- 16
Ingredients
- 3 cups quick-cooking certified gluten-free oats (or pulse rolled oats in a food processor a bit)
- 3 cups up-to-you combination of nuts, dried berries and/or seeds (I used equal parts dried blueberries, diced dried plums, slivered toasted almonds, and chopped pecans)
- 2 tablespoons ground cinnamon (optional)
- 1/3 cup unsweetened cocoa powder (optional)
- 2 tablespoons unsulphured molasses (optional)
- 1 14-ounce can sweetened condensed milk
Preparation
Step 1
Preheat your oven to 375 degrees Fahrenheit. Grease the bottom and sides of the bottom of an 8-inch by 8-inch square pan with unsalted butter or shortening. Place one sheet of parchment paper long enough to overhang the edges of the pan, and grease the parchment paper.
In a large bowl, mix the oats, nuts, berries and/or seeds, optional cinnamon and optional cocoa powder until well combined.
Add the optional molasses and the sweetened condensed milk, and mix until well combined and until the milk appears to be holding everything together.
Spread the mixture in the bottom of the prepared pan, and press with wet hands as hard as you can on the mixture so that it compresses into the bottom and corners of the pan.
Place the pan in the center of the preheated oven, and bake for 20 to 25 minutes, or until the edges begin to brown.
Cool in the pan for 10 minutes, then use parchment to lift from pan. Cut into 16 pieces with a sharp, wet serrated knife.
Cool bars completely, and store at room temperature in an airtight container.