Categories: Cookies & Bars, Cranberries, December2013, Oats, Whole Grains

Ingredients

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

Directions

1. Heat oven to 325 degrees F. Line a 9×13″ baking pan with parchment, leaving a 2" overhang on the 2 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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