Recipe by guest mama Suzy Provine
- 2 1/2 cups old fashioned
- 1 1/2 cups almonds
- 1/4 cup roasted
- 2/3 cup honey
- 1 tsp vanilla extract
- 3 Tbsp + 1/2 tsp virgin coconut oil
- 1/2 tsp salt
- 1/2 cup dried apricots
- Preheat the oven to 350 degrees.
- Lightly grease a 9x13 inch baking dish with 1/2 tsp coconut oil.
- Coarsely chop almonds in food processor, pulsing to prevent it from pasting up. Remove from processor and set aside.
- Place apricots in food processor and pulse to mince without allowing it to paste up. Set aside.
- Place oats and almonds on a large rimmed cookie sheet. Roast in the oven for about 15 minutes, stir up the mixture several times for even roasting. Mixture should take on a nice medium golden-brown tone. Do not allow it to burn.
- During the last 7 minutes that the oats are roasting, combine the honey, 3 Tbsp coconut oil, vanilla, and salt in a large saucepan. Place over a medium-low heat for about 7 minutes. The honey should be hot enough to flow freely and combine with the oil.
- When you remove the oats from the oven, reduce the heat to 300 degrees.
- Add the oats and sesame seeds to the honey and stir to combine. Add the minced apricots and mix well.
- Transfer the mixture to the prepared baking dish. Using a flat spatula, firmly press the mixture into the dish, ensuring an even distribution and level surface.
- Bake for 25 minutes at 300 degrees. When you remove the dish from the oven, slice the baked cereal into the size and number of bars you would like. Be careful to not crumble the bars as you slice. If necessary lightly press down with your spatula on any bars that need reshaping after the cut. The bars will be soft and crumbly while they are hot. Allow them to cool completely before attempting to remove from pan.