from Cathlin Cooks
2 1/3 cups rolled oats
1/3 cup flour
½ cup vegetable oil
¾ cup honey
¼ cup brown sugar
2-3 tablespoons peanut butter
1 cup shredded, unsweetened coconut
1 1/3 cups assorted nuts and seeds
1 1/3 cups assorted dried fruit, cut up to the size of sunflower seeds
Preheat oven to 325 degrees Fahrenheit and line a baking pan with parchment paper.
Roughly chop nuts and fruit into pieces about the size of a sunflower seed. Place in a bowl with oats, coconut, and flour, and stir together until combined.
Slightly heat honey in a pot on the stove, then add sugar, peanut butter, and oil, and whisk together thoroughly. Pour wet into a well in the dry mixture and combine. If it doesn’t stick together well add more honey.
Dump into the prepared pan. Wet hands with cold water and using a spoon and hands, pack mixture flat into the pan.
Bake for 25 to 35 minutes. During baking, use spoon or spatula to press down mixture every 10 or 15 minutes. Allow to cool for 15 to 20 minutes after baking and then remove from pan. Using a sharp knife, cut into bars and store in an airtight container for up to two weeks.