Ingredients
1 cup gluten-free oats
1 cup raw walnuts, coursely chopped
1/4 cup raw cashews
1/4 cup raw sunflower seeds
1 tablespoon flaxseed
1 tablespoon sesame seeds
1/2 cup golden raisins
1/2 cup chopped pitted Medjool dates
1/2 cup chopped dried apricots
1/2 cup natural nut butter (peanut, almond, cashew, etc.)
1/2 cup honey
2 tablespoons unsweetened cocoa powder
1/4 teaspoon fine sea salt
Preparation
Equipment Needed:
8 x 8-inch baking pan; rimmed sheet pan; small sauce pan; large bowl
Step 1
Preheat oven to 375 degrees. Coat an 8x8-inch baking pan with oil. Spread the oats, walnuts, cashews, sunflower seeds, flaxseed, and sesame seeds on a rimmed sheet pan and toast in the oven for 10 to 15 minutes, stirring occasionally.
Step 2
Transfer the toasted oat mixture to a large mixing bowl. Add the raisins, dates, and appricots; toss to combine. Melt the nut butter, honey, cocoa powder, and salt in a small saucepan. When liquified, pour over the oat mixture and stir to coat.
Step 3
Press the mixture evenly into the prepared pan. Refrigerate until firm, then cut into 8 bars. Store in an airtight container at room temperature or in the refrigerator for up to 1 week; freeze for up to 1 month.