Adapted from In Praise of Leftovers and Eating Well
~from Savoring Time in the Kitchen
I advise doubling this recipe and using a non-stick 9x13" baking pan.
1 cup old-fashioned rolled oats
1/4 cup sliced almonds
1/4 cup sesame seeds or other seeds of choice such as flax or sunflower
1 cup unsweetened whole-grain puffed cereal (like Kashi) - I used an almond granola cereal
1/2 cup dried cherries, chopped
1/2 cup dried figs, chopped
1/2 cup unsweetened coconut
1/4 cup creamy peanut butter such as Skippy Natural
1/4 cup turbinado or brown sugar - I used light brown sugar
1/4 cup honey - I used half honey and half agave nectar
1/2 teaspoon vanilla
1/8 teaspoon salt
Cut to fit and place a piece of parchment on the bottom of an 8" metal baking pan (or 9x13 pan if doubling recipe), leaving 2 ends a little longer for easy lifting out of pan
Preheat oven to 350. Spread oats, almonds, sesame seeds and coconut on a large, rimmed baking sheet and toast until everything is lightly browned and fragrant, 8-10 minutes. Transfer to a large bowl. Add cereal, and dried fruits and toss to combine.
Combine peanut butter, brown sugar, honey and/or nectar, vanilla, and salt in small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles slightly, 2-5 minutes.
Immediately pour the peanut butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly oil your hands and press the mixture down firmly to make an even layer. I also used the flat side of a large spatula to even press the mixture into the pan.
Refrigerate until firm, about 30-45 minutes. Remove slab of bars and cut into even strips and then bars. Mine were about 1-1/2" x 2-1/2" and yielded about 32 bars with the doubled recipe.