Categories: breakfast

Ingredients

• 1 cup(s) (2 sticks) unsalted butter
• 2/3 cup(s) honey
• 1/2 cup(s) granulated sugar
• 5 cup(s) quick-cooking oats
• 1/3 cup(s) sunflower seeds
• 1 cup(s) unsalted roasted almonds, roughly chopped
• 1 cup(s) cranberries
• 1 tablespoon(s) all-purpose flour
• 1 pinch(s) kosher salt

Directions

1. Heat oven to 325 degrees F. Line a 9- by 13-inch baking pan with parchment, leaving a 2-inch overhang on the two long sides.

2. Place the butter, honey, and sugar in a large pot and cook over medium-low heat until melted, about 3 minutes; remove from heat.

3. Meanwhile, in a large bowl, combine the oats, sunflower seeds, almonds, cranberries, flour, and salt. Add the oat mixture to the butter mixture and fold until just combined. Gently press the mixture into the prepared pan and bake until light golden brown, 30 to 35 minutes.

4. Transfer to a wire rack and let cool completely. Using the overhangs, transfer the bar to a cutting board and cut into 24 pieces.

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