Ingredients
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1/4 cup Mott's ® Cinnamon Applesauce
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1 cup quick-cook rolled oats (not instant)
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1 cup mixed nuts, coarsely chopped
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1 cup dried cranberries (or dried cherries, raisins, or chopped dried apricots)
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1/2 cup shredded coconut
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1/4 cup millet (optional)
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1/2 cup creamy peanut butter (or cashew butter)
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1/2 cup brown rice syrup (or honey)
Steps
1
Preheat oven to 325˚F and grease a square 8- or 9-inch baking pan.
2
Mix all ingredients in a large bowl until the nut butter, brown rice syrup, and applesauce are fully combined.
3
Press the mixture into the prepared baking pan in an even layer—it will be sticky! Bake for 25-30 minutes, until the top is matte and starting to brown.
4
Cool completely on a rack, then cut into 16 bars, each approximately 2 inches square.
5
It is recommended that if you substitute honey for brown rice syrup, you refrigerate overnight before cutting.
Tips
Bars can be stored for up to 1 week in an airtight container at room temperature.
Comments
Recipe provided by Mott's®