Ingredients
1-2/3 cups quick-cooking oats3/4 cup sugar plus 2 tablespoons sugar1/3 cup oat flour1/2 teaspoon salt1/4 teaspoon ground cinnamon1/2 cup chopped dried apricots1/2 cup each dried cherries and cranberries1/2 cup flaked coconut1/2 cup chopped pecans or walnuts1/2 cup unsalted sunflower kernels1/4 cup honey or maple syrup2 tablespoons butter, melted2 tablespoons light corn syrup1 teaspoon vanilla extract1 tablespoon water
Preparation
In a large bowl, combine oats, sugar, oat flour, salt and cinnamon; mix well. Stir in apricots, cherries, coconut, pecans and sunflower kernels; set aside.
In another bowl, whisk together honey, butter, corn syrup, vanilla and water. Add the honey mixture to the fruit mixture; mix until crumbly. Pat into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown on the edges. Cool in pan for 5 minutes.
While still warm, cut into bars. Remove bars to a wire rack to cook completely. Wrap bars individually in plastic wrap or store in an airtight container with parchment paper separating layers.
