This recipe calls for one teaspoon ground cardamom or cinnamon, so I used 1/2 teaspoon of each.
- 6 tablespoons grape seed oil, or other neutral oil, plus extra for brushing the pan
2 cups quick oats
1/2 cup mixed seeds (such as pumpkin seeds, sunflower seeds, and sesame seeds)
1/2 cup honey
1/3 cup dark brown sugar
1/3 cup pure maple syrup
Pinch of salt
1 1/2 cups mixed dried fruit (such as cranberries, raisins, cherries, apricots, papaya, and pineapple — use at least three kinds and cut large fruits into dime-sized pieces)
1 teaspoon ground cardamom or cinnamon
- Heat the oven to 350ºF. Line a nine-by-nine-inch square baking pan with parchment paper or foil, letting a few inches hang over the sides of the pan. Brush with oil.
- Spread the oats and seeds on another baking pan and toast in the oven until they're golden and fragrant, about six to eight minutes, shaking the pan once during toasting.
- In a saucepan, combine the oil, honey, brown sugar, maple syrup, and salt. Stir over medium heat until smooth and hot.
- Transfer the toasted oats and seeds, dried fruit, and cardamom and/or cinnamon to a large mixing bowl. Pour the hot sugar mixture over the oats, seeds, and dried fruit, and stir until well combined.
- While the mixture is warm, transfer it to the prepared pan, pressing it into the pan easily with an offset spatula. Bake until brown, 25 to 30 minutes.
- Transfer the pan to a wire rack and allow it to cool completely.
- Using the overhanging foil or parchment paper, lift the fruit and oat mixture out of the pan and place on a work surface. Cut into 1-1/2-inch-by-3-inch bars.
- Snacks, Nuts
- North American