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From The Concentric Circle Blog, Photo by Matt Leatherman
Your energy sinks, headaches arise and your stomach grumbles…it’s feeding time, but you don’t want the same old carrots and celery and raw almonds. With a little preparation on a Sunday evening, you can make mouth-watering snacks to keep your hunger at bay and mind focused, all while satisfying your taste buds.
Makes 12 bars
2 cups old-fashioned oatmeal
1 cup sliced raw almonds
1/2 cup chopped, unsalted raw pistachios
1/2 cup chopped raw pecans
1 1/4 cup shredded unsweetened coconut
3 tablespoons unsalted butter
2/3 cup honey
1 1/2 teaspoons Madagascar Bourbon vanilla extract
1/2 teaspoon molasses
1/4 teaspoon kosher salt
1/2 cup raisins
1/2 cup dried cranberries
Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish (or a baking dish close in size), and line it with parchment paper. Toss the oatmeal, almonds, pistachios, pecans and coconut together on a sheet pan, and bake for 12 minutes, stirring occasionally. Transfer the mixture to a large bowl. Reduce the oven temperature to 300 degrees. Place the butter, honey, vanilla, molasses and salt in a small saucepan, and bring to a boil over a medium heat. Cook for 1 minute while stirring. Pour the mixture over the toasted oatmeal mixture. Add the raisins and cranberries, and stir. Pour the mixture onto the baking dish. Wet your fingers, and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes until the top is golden brown. Cool for at least 3 hours before cutting into rectangles. Serve at room temperature. Store leftovers in a plastic container with an airtight lid for up to 4 days.