- 2 cups old-fashioned oatmeal (not quick oats)
- 1 cup sliced almonds
- 1/2 cup roasted sunflower nuts
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried strawberries
- Preheat oven to 350 degrees. Line an 8x12" baking dish with parchment paper and set aside. Toss the oatmeal and almonds together on a separate baking sheet and bake for 12 to 15 minutes, stirring occasionally, until lightly brown.
- Remove the oatmeal and almond mixture from the oven and reduce the oven temperature to 300 degrees. Pour the oatmeal and almond mixture into a large bowl and stir in the sunflower nuts.
- Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the oatmeal mixture.
- Add the apricots and strawberries and mix well. Pour the mixture into the baking dish prepared with parchment. Lightly press down on the mixture to even it out in the dish. Bake for 30 minutes, or until golden brown.
- Let cool for 3-4 hours before cutting into squares.
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