The Diary of a Suburban Mother

• 1/4 cup slivered almonds
• 1/4 cup toasted sesame seeds
• 1/4 cup dried tart cherries
• 1/4 cup dried currants
• 1/4 cup dried blueberries
• 1/4 cup dried apricots
• 1/2 cup 7-grain cereal (Bob’s Red Mill)
• 2 cups rolled oats
• 1/2 cup honey
• 1/4 tsp kosher salt
• 1 cup organic peanut butter
• 1 tsp vanilla extract

Preparation:

1. Toast the oats and almonds under a low broiler, allowing them to begin to turn a light golden brown before removing. Set aside to cool
2. Combine apricots, cherries, currants, and blueberries in a food processor. Pulse to mince, being careful not to allow it to paste up.
3. Add minced dried fruit, oats, almonds, and sesame seeds to a large bowl and mix well. I use my hands to gently roll the mixture, getting the dried fruit to seperate from itself and blend with the oats.
4. Bring 1/2 cup of water to a boil in a small sauce pan. Add the 7-grain cereal, stir thoroughly, and remove from heat. Allow it to rest in the pan for 2 minutes. Add peanut butter, honey, salt, and vanilla to the pan and return to a medium low heat, stiring frequently, for about 7 minutes. You want the mixture warmed througout and well combined. The mixture will begin to glisten and roll off the sides as you stir it. Do not overheat the mixture as you will need to be able to handle it.
5. Add the peanut butter mixture to the oat mixture and combine thoroughly. Work it with your hands to combine well.
6. Firmly press the mixture into a 8×8 glass baking dish. Don’t be shy about it. You want to compress it into the bottom of the dish so that the top becomes level. I use a flat metal spatula. Allow the dish to rest at room temperature for two hours or longer. The longer you wait, the firmer the bars will be when you cut them.
7. Cut into bars and enjoy. The bars should be firm enough to retain shape, but will give to pressure.

Notes:

• I keep my peanut butter in the refrigerator, so it is always cold when I start.

Makes 12 bars

I modified mine in the following way:

I was not using peanut butter, so I used 1 cup of almond butter in it’s place. I also did not have any 7 grain cereal. I did have 10 grain cereal made by the same manufacturer though. So I substituted 1/2 a cup of 10 grain cereal in it’s place. Also, as I didn’t have any dried cherries I used 1/4 cup of dried cranberries in their place.

I then followed the recipe exactly as given, with the exception that I used a 9×9″ baking pan to press the bars into. I found it best to press the mixture down with slightly damp hands to stop the mixture sticking. And I chilled it in the fridge until it was cold enough to cut.

These bars are very, very rich, very sweet and quite delicious, but you really could not eat too many of them at once. I recommend cutting them rather smaller than you think you need to, because it would be better to eat 2 very small bars than to have one large one that you cannot finish.

And they were a success - not only did the children like them, I (my husband) did too - he took 2 small ones with him for work today, and the children finished off the rest… so it looks like I will need to make more!