1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)

1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased
bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor
or blender) I used regular flour here
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (match it with your nuts and fruits for
interesting variety)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the
flavor came through)
6 tablespoons melted butter
1/4 cup honey
2 tablespoons light corn syrup (after the first batch I just used honey)
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with

parchment paper, allowing it to go up the opposing sides. Lightly grease the
parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl,
whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss
the wet ingredients with the dry (and peanut butter, if you’re using it) until the
mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to
ensure they are molded to the shape of the pan. (A piece of plastic wrap can help
with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t
be afraid to get a little color on the tops too. They’ll still seem soft and almost
underbaked when you press into the center of the pan but do not worry, they’ll set
completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20
minutes you can use your parchment “sling” to lift and remove the bars, and place
them in their paper on the rack to cool the rest of the way. This can speed the
process up.)