I came across this recipe for the fruit and oat bars which have replaced chocolate chip cookies at the White House. I'll be making some changes to it- notably using sucanat instead of the dark brown sugar & coconut rather than grapeseed oil- and a lot of dried apples (because I ordered 25 lbs of them.... what was I thinking? Does anyone need any dried apples? dried date pieces?)
These could be a really nice snack to send for school treats since they could be done with GF oats and don't contain nuts. On the other hand, for folks without nut issues, you could add some nuts and up the protein.
This is my doubled and altered version of the original recipe
3/4 cup coconut oil, plus extra for brushing pan
4 cups rolled oats
1 cup mixed seeds, such as pumpkin, sunflower and sesame
1 cup honey
2/3 cup sucanat
2/3 cup maple syrup
Generous pinch of salt
3 cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)
2 teaspoons ground cardamom or cinnamon.
1. Heat oven to 350 degrees. Line a lasagna pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.
2. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
3. In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.