Riffing on the additions is encouraged. Try pumpkin seeds, sesame seeds, pistacios or other dried fruits.
Serves lots of people
1 1/2 cups Rolled Oats
3/4 cup whole raw almonds
1/4 cup raw sunflower seeds
1/4 cup unsweetened flake coconut
1/4 cup dried sour cherries, chopped
2 T bittersweet chocolate chips, chopped
4 T natural peanut butter
3 T honey
Preheat over to 350. Line an 8-inch square baking pan with parchment paper, leaving several inches overhanging on the sides.
On one baking pan, place the almonds and toast for about 5 minutes. Remove from oven and reserve until cooled.
On a separate pan, toss the oats, coconut, and sunflower seeds for about 15 minutes. Remove from oven and cool.
In a small saucepan over low heat, stir the peanut butter and honey together until it softens and is smooth.
Roughly chop the sour cherries and chocolate chips and transfer to a medium sized mixing bowl.
Roughly chop the almonds, leaving them mostly whole. Add all dry ingredients to the mixing bowl and toss to combine. Add the peanut butter mixture and stir well to combine. Press the mixture into the prepared pan, using a glass or bottom of a measuring cup to pack it down well. Refrigerate about 15-30 minutes. Remove from fridge and cut into 16 bars. Store covered in fridge for several weeks.