- 2 cup(s) old-fashioned oats, uncooked
- 3/4 cup(s) sunflower seeds
- 3/4 cup(s) chopped walnuts
- 1/2 cup(s) honey
- 2 teaspoon(s) olive oil
- 1/2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- 1/2 cup(s) dried cherries
Directions
- Preheat oven to 350 degrees F. Line 8-inch-square baking pan with parchment paper and lightly coat with olive oil cooking spray.
- On medium jelly-roll pan, combine oats, sunflower seeds, and walnuts. Bake 10 minutes or until lightly toasted.
- Meanwhile, in large microwave-safe bowl, microwave honey 30 seconds, until runny. Stir in oil, vanilla, and salt.
- Fold oat mixture into honey mixture, then fold in dried cherries. Pour into prepared pan and firmly press into pan with offset (angled) spatula or lightly oiled hands.
- Bake 15 minutes. Transfer pan to wire rack. With spatula, firmly press into pan. Cool in pan until slightly warm. Transfer to cutting board; cut into 16 squares. Store in airtight container at room temperature up to 1 week.
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