- 2 c. rolled oats
- 1/4 c. sesame seeds
- 2 Tbsp. almonds, chopped
- 1 Tbsp. cashews, chopped
- 1 Tbsp. flaxseed meal, optional
- 1/2 c. water
- 1/2 c. 7-grain cereal
- 3/4 c. creamy organic peanut butter
- 1/2 c. honey
- 1 c. mixed dried fruit (raisins, cranberries, cherries, apricots), cut into 1/2- inch pieces if large
- Pinch kosher salt
- PREHEAT the oven to 350° F. Lightly grease an 8″ by 8″ baking sheet or cake pan with vegetable cooking spray and set aside.
- SPREAD the oats, nuts, and flaxseed meal on a sheet pan and bake until very light golden brown and fragrant, 10 to 12 minutes. Transfer to a large bowl.
- BRING the water to a boil in a medium saucepan. Remove from the heat and add the 7-grain cereal; set aside until the water is absorbed, 2 minutes. Add the peanut butter and honey, stir well, and place over medium-low heat. Cook, stirring constantly, until the mixture is thick and glossy and pulls away from the sides of the pan, 1 1/2 to 2 minutes.
- SPOON the fruit and salt into the hot peanut-butter mixture and immediately pour into the bowl with the grains. With a large rubber spatula, work the peanut butter-fruit mixture into the grains until evenly coated. (The mixture will become very sticky; it may be necessary to work the mixture with your hands.)
- TRANSFER the mixture to the prepared pan, working it out to the edges with your fingers and pressing to a uniform 1/2-inch thickness. Refrigerate until firm, at least 2 hours.
- CUT the cooled cake into bars measuring 1 1/2″ by 1 1/4″ and serve immediately, or wrap individually in plastic wrap. (The bars will keep room temperature for up to two days, and refrigerated for up yo four days.)