2 C. old fashioned rolled oats
1/2 C. raw shelled pumpkin seeds
1/2 C. raw shelled sunflower seeds
2 to 3 tbsp. chia seeds
1/4 C. dried cranberries
1/2 C. honey or agave nectar
2 tbsp. unsalted butter or tahini
1. Preheat oven to 325 degrees F. Coat a square 8-inch baking pan with nonstick cooking spray; set aside. Spread oats, pumpkin seeds, sunflower seeds and chia seeds on a baking sheet. Bake 20 minutes, stirring twice for even toasting. Transfer seeds to a medium bowl. Stir in cranberries; set aside.
2. Pour honey into a small saucepan and bring to boiling. Reduce heat to low; simmer 7 minutes or until honey becomes thick, or a candy thermometer reaches 275 degrees F. Stir in butter.
3. Pour honey mixture over oat mixture; stir to combine. Spread evenly into baking pan. Let cool completely. Cut into bars and tightly wrap each in plastic wrap or parchment. Enjoy.
Makes 12 bars • Prep time: 10- min • Cook time: 27 min*
*cooling time extra
Per serving: 185 calories, 26g carbohydrate.