- 3 1/2 cups rolled oats
- 1/2 cup sesame seed
- 1/2 cup chopped almonds
- About 3/4 cup (3/8 lb.) butter or margarine
- 1/2 cup each honey and firmly packed brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped dried apricots
- 1/2 cup golden raisins
- 1/2 cup sweetened flaked dried coconut
- calories 307
- caloriesfromfat 47 %
- protein 5.2 g
- fat 16 g
- satfat 7.3 g
- carbohydrate 39 g
- fiber 3.7 g
- sodium 146 mg
- cholesterol 25 mg
How to Make It
Combine oats, sesame seed, and almonds in a 10- by 15-inch rimmed pan. Bake in a 350° oven, stirring occasionally, until nuts begin to brown, about 20 minutes (about 15 minutes in a 325° convection oven).
In a 4- to 5-quart pan over low heat, melt 3/4 cup butter. Remove from heat and add honey, brown sugar, and nutmeg; stir until blended. Stir in oat mixture, apricots, raisins, and coconut.
Butter and flour the 10- by 15-inch pan. Scrape oat mixture into pan; press firmly into an even layer.
Bake in a 350° oven until evenly browned and bubbly in center, 20 to 25 minutes (10 to 15 minutes in a 325° convection oven).
Cool on a rack 20 minutes. Cut into 2- by 5-inch bars. When cool, lift from pan with wide spatula.