Chewy almond butter bars
Instructions:
- 1 cup old-fashioned rolled oats (not quick-cooking);
- ¼ cup slivered almonds;
- ¼ cup sunflower seeds;
- 1 tablespoon flax seeds, preferably golden;
- 1 tablespoon sesame seeds;
- 1 cup unsweetened puffed whole grain cereal;
- ⅓ cup currants;
- ⅓ cup chopped dried apricots;
- ⅓ cup chopped golden raisins;
- ¼ cup creamy almond butter;
- ¼ cup turbinado or light brown sugar;
- ¼ cup honey;
- ½ teaspoon vanilla extract;
- ¼ teaspoon fine sea salt.
- Position a rack in the center of the oven and preheat to 350 F. Butter an 8-inch or 9-inch square baking pan.
- Spread the oats, almonds, sunflower seeds, flax seeds, and sesame seeds evenly over a large rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway, 8 to 10 minutes total. Transfer to a large bowl and let cool. Add the cereal, currants, apricots, and raisins; toss to combine.
- Combine the almond butter, sugar, honey, vanilla extract, and salt in a small heavy-bottomed saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles slightly, about 5 minutes.
- Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Coat your hands with a thin film of oil and press the mixture down firmly, creating an even layer (wait until the mixture cools slightly if necessary). Chill, uncovered, until firm, about 30 minutes, and then cut into 8 bars.
- TO GET A HEAD START: The bars can be made ahead and stored for up to 1 week in an airtight container at room temperature, or in the refrigerator (they will be firmer). They can also be frozen for up to 1 month. Thaw at room temperature.
- TO LIGHTEN IT UP: When this recipe was first published in Eating Well magazine, some readers with less of a sweet tooth omitted the turbinado sugar altogether. The only caveat: the bars will be a little stickier. And, of course, you can cut smaller bars and enjoy one together with a bowl of yogurt.