Desserts | Recipe Serves: 8+
Preheat oven to 350 degrees.
Butter a 9x9 inch glass baking dish and set aside. Spread oats, sunflower seeds, almonds and wheat germ onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine honey, brown sugar, butter and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove from the oven and reduce heat to 300 degrees. Add oat mixture to the liquid mixture and stir in cranberries to combine. Pour mixture into the prepared baking dish and press down, evenly distributing the mixture in the dish. Place in the oven for 25 minutes. Remove from oven and allow to cool completely before cutting into squares.
Store in an airtight container and enjoy as a quick breakfast, sweet afternoon snack or dessert for up to a week!
- 8 oz old-fashioned rolled oats
- 1.5 oz raw sunflower seeds
- 3 oz sliced almonds
- 1.5 oz wheat germ
- 6 oz honey
- 3.5 oz dark brown sugar
- 1 oz unsalted butter, plus extra for pan
- .5 tsp kosher salt
- 6.5 oz fresh cranberries