2 c (180 g) old-fashioned or quick oats (not instant!)
1/2 c (118 ml) raw sunflower seeds
1 c (90 g) pecans, roughly chopped
1/2 c (118 ml) wheat germ,
1/4 c (59 ml) honey
1/4 c (59 ml) CranHoney
1/4 c (35 g) brown sugar
2 Tbls (28 g) butter
1/2 tsp kosher salt
2 tsp vanilla extract
1 1/2 c(184 g) dried fruit (I used a combination of cranberries, blueberries and raisins)
Preheat the oven to 350F. Oil and line a 8 x 8 baking pan. Set aside.
Spread the oats, sunflower seeds, pecans and wheat germ on a baking sheet. Place in oven and toast for about 15 minutes, stirring occasionally.
Meanwhile, combine the honey, CranHoney, brown sugar, butter and salt in a large saucepan. Cook over medium heat until the brown sugar has completely dissolved and remove from heat. Add the vanilla.
When the oat mixture is toasted, remove it from the oven and reduce the heat to 300F. Pour the oats and dried fruit into the saucepan with the honey and mix to combine. Turn mixture out into your prepared 8 x 8 pan and press FIRMLY to even out the bars. Bake for 15 minutes and allow to cool completely on a rack.
Remove bars from pan and place on a cutting board. Cut in half for two 4 x 8 rectangles, then halve each piece for four 4 x 4 squares. Cut each square into 3 bars. Wrap each bar with plastic wrap and place in an airtight container. Freeze to maintain freshness, and take out a bar whenever you need a boost.