Multigrain Energy Bars

Ingredients:

• 1/4 cup slivered almonds
• 1/4 cup toasted sesame seeds
• 1/4 cup dried tart cherries
• 1/4 cup dried currants
• 1/4 cup dried blueberries
• 1/4 cup dried apricots
• 1/2 cup 7-grain cereal (Bob’s Red Mill)
• 2 cups rolled oats
• 1/2 cup honey
• 1/4 tsp kosher salt
• 1 cup organic peanut butter
• 1 tsp vanilla extract

Preparation:

1. Toast the oats and almonds under a low broiler, allowing them to begin to turn a light golden brown before removing. Set aside to cool
2. Combine apricots, cherries, currants, and blueberries in a food processor. Pulse to mince, being careful not to allow it to paste up.
3. Add minced dried fruit, oats, almonds, and sesame seeds to a large bowl and mix well. I use my hands to gently roll the mixture, getting the dried fruit to seperate from itself and blend with the oats.
4. Bring 1/2 cup of water to a boil in a small sauce pan. Add the 7-grain cereal, stir thoroughly, and remove from heat. Allow it to rest in the pan for 2 minutes. Add peanut butter, honey, salt, and vanilla to the pan and return to a medium low heat, stiring frequently, for about 7 minutes. You want the mixture warmed througout and well combined. The mixture will begin to glisten and roll off the sides as you stir it. Do not overheat the mixture as you will need to be able to handle it.
5. Add the peanut butter mixture to the oat mixture and combine thoroughly. Work it with your hands to combine well.
6. Firmly press the mixture into a 8×8 glass baking dish. Don’t be shy about it. You want to compress it into the bottom of the dish so that the top becomes level. I use a flat metal spatula. Allow the dish to rest at room temperature for two hours or longer. The longer you wait, the firmer the bars will be when you cut them.
7. Cut into bars and enjoy. The bars should be firm enough to retain shape, but will give to pressure.

Notes:

• I keep my peanut butter in the refrigerator, so it is always cold when I start.

Makes 12 bars