ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Honey Toasted Oat and Fruit Bars

Yield Makes 15 servings
Notes: Store airtight for up to a week. Wrap bars individually.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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).

  2. 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.

  3. Butter and flour the 10- by 15-inch pan. Scrape oat mixture into pan; press firmly into an even layer.

  4. 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).

  5. Cool on a rack 20 minutes. Cut into 2- by 5-inch bars. When cool, lift from pan with wide spatula.