2 Cups gluten free quick oats
1/2 tsp salt
1/4 tsp cinnamon
1 TB tapioca starch
3 Cups mixed dried fruit and nuts*
1 Cup chocolate chips (I prefer the enjoy life brand since they are dairy free)
1 tsp vanilla
1/3 Cup melted butter (I use earth balance because it’s dairy free and they have a soy free option)
1/2 Cup unpacked brown sugar
1 Cup nut butter (I used half peanut butter and half almond butter)
1/4-1/2 Cup honey (the amount depends on how sweet you want them)
1 TB water
In a large mixing bowl add the dry ingredients together and mix well, then add the remaining ingredients and continue to mix until everything is blended well. Spread out on a greased 9×13 pan, bake at 350 for about 25-30 minutes or until edges are golden brown. After you’ve removed them from the oven, cut into desired servings right away and then let them cool completely before removing from pan. This recipe makes two 9×13 pans.
* I used a mixture of pumpkin seeds, sunflower seeds, sliced almonds, peanuts, dried cranberries, and dried blueberries.
Variations: There’s so much that you can do with this recipe. An apple pie flavor would include dried apples, extra cinnamon with about 1/4 tsp or so of nutmeg and allspice. You could keep it simple with only peanuts and chocolate chips. Try adding pitted figs to make them even chewier. Let me know what sort of yummy changes you’ve made, or any flavor combinations you like.