1 cup of rolled oats
1 cup of unsweetened dried coconut
1/3 cup of wheatgerm
1/4 cup of sesame seeds
1/2 cup of sunflower kernals
1/2 cup of raw pumpkin seeds
1 cup of dried, unsweetened cranberries
1/4 of flax seeds
appx 8 large dates, pitted
1/2 cup of raw honey
# Cook the oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a fry pan over low to medium heat, stirring occasionally, for 8 minutes or until golden. Be careful not to burn the mixture. Transfer to a metal bowl. Set aside to cool.
# Stir in the cranberries and flax seeds.
# Mash dates in bowl with spoon or puree in food processor, adding a little water to thin out a bit; mix in honey (you may want to warm it up a bit to make it easier to stir). Stir or pulse well until combined.
#Stir into oat mixture until thoroughly mixed.
# Spoon the mixture into the tin. Use a large metal spoon to press the mixture down firmly and evenly.
# Allow to cool and then cut into squares or rectangles.
# The bars can be stored in a foil-lined airtight container for up to a week.
Number of Servings: 20
Recipe submitted by SparkPeople user PESCETARIAN.