Ingredients

• 1 ½ cups Gluten Free Quick Cooking Rolled Oats or Gluten Free Organic Quick Cooking Rolled Oats
• 1 ½ cups Gluten Free Raisin Bran
• ¼ cup Brown Flaxseeds
• ¼ cup Sunflower Seeds
• 2 Tbsp Unsalted Butter
• ⅔ cup Honey
• 3 Tbsp Brown Sugar
• 1 tsp Ground Cinnamon
• 2 tsp Vanilla Extract
• 1 tsp Sea Salt
• ½ cup Nuts chopped (we used Almonds and Pecans)
• ½ cup Dried Fruit (we used Craisins and Dried Cherries)
• ⅓ cup Golden Raisins

Instructions

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Combine oats, flaxseeds, and sunflower kernels on one of the baking sheets, then set the other aside.
2. Bake oat mixture for 12-15 minutes, or until the mixture begins to brown. Remove from oven and set aside.
3. In a large skillet heat butter over medium heat. Add honey, brown sugar, cinnamon and vanilla. Mix well.
4. Heat mixture until it begins to boil. Remove from heat and stir in the oats mixture, cereal, salt, nuts, dried fruit and raisins. Stir well to coat.
5. Using a spatula, pour the mixture onto the second baking sheet. Spread to ½-inch thickness. Use another sheet of parchment to shape into a rectangle.
6. Allow bars to set for 15 minutes. Cut into 12 large bars or 16 small bars.
7. Place the bars on a baking sheet and bake at 200°F for 5 minutes to firm up the bars. Remove from the oven, cool on a wire rack and store in an airtight container for up to a week.