Granola Bars

2 cups old-fashioned rolled oats (Bob's Red Mill now makes GLUTEN FREE oats for those of you with an allergy)
1/2 cup raw sunflower seeds
1 cup sliced almonds
1/2 cup wheat germ
1/2 cup honey
1/4 cup packed dark brown sugar
1-ounce unsalted butter or canola oil
2 teaspoons pure vanilla extract
1/2 teaspoon kosher or sea salt
1 1/2 cups chopped unsulfured dried fruit, any combination

Butter or oil a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees. Spread the oats, sunflower seeds, almonds, and wheat germ onto a cookie sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. Combine the honey, brown sugar, butter OR oil, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the greased baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Granola Bars