Coconut Almond Bars
1 1/2 cup old-fashioned oats
1/2 cup wheat germ
1/4 cup packed brown sugar
2 tablespoons ground flaxseed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup shredded unsweetened coconut
1 cup dried cranberries
1/2 cup sliced almonds
1/4 cup unsalted peanuts
1/4 cup honey
1/4 cup (1/2 stick) coconut oil, melted
1 tablespoon fresh orange juice
Place a rack in the center of the oven and preheat to 350 degrees. In a large bowl, combine oats, wheat germ, sugar, ground flax, salt, cinnamon, coconut, cranberries, almonds and peanuts. In a small bowl, whisk together honey, coconut oil and orange juice. Pour over the flour mixture and toss together with a fork. The mixture will be dry but sticky. Blend together until all of the dry ingredients are moistened by the honey mixture.
Pour mixture into a 13” x 9” baking dish. Pack down mixture so it is evenly spread throughout the pan. Cook for 35 - 40 minutes. Remove from oven and cool for 30 minutes. Place the baking dish in the refrigerator for about an hour before slicing. This will help to further cool the bars and keep them from crumbling when sliced.
Use a large, sharp knife to cut block into 12 bars. Wrap individually in plastic wrap and store in an air tight container.