Ingredients

  • 2 cups old-fashioned oatmeal
  • 1 cup sliced almonds
  • 1 cup shredded coconut, loosely packed
  • 3 tablespoons unsalted butter
  • 2/3 cup Golden Harvest honey
  • 1/4 cup light brown sugar, lightly packed
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped dried apricots
  • 1/2 cup dried cranberries

Directions

Preheat the oven to 350°F. Butter an 8 by 12-inch baking dish and line it with parchment paper. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl. Reduce the oven temperature to 300 degrees F. Place the butter, Golden Harvest honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute. Let cool slightly and pour over the toasted oatmeal mixture. Add the chocolate chips, apricots, and cranberries and stir well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.