1 cup rolled oats
1/2 cup wheat cereal or puffed rice
1/2 cup wheat flour
3 tablespoons brown sugar
2 teaspoons cinnamon
2 teaspoons ginger
2 eggs, beaten
1/4 cup apricot jam
1/4 cup honey
4 tablespoons vegetable oil
1/4 cup flax seeds
1/4 cup walnuts
1 cup chopped dried fruit (we used cherries, blueberries and dates)
1/4 cup hazelnuts
4 tablespoons sesame seeds
Preheat the oven to 325 degrees F.
Combine the first six ingredients together. Add in the eggs, jam, honey and oil. Mix well with a wooden spoon. Add in the remaining ingredients.
Place some aluminum foil into a 9-inch-by-13-inch baking pan. Butter the pan. Spread the mixture over the pan, using your hands to pat down the ingredients. Bake for 15 minutes. Let the baked mixture cool completely before you cut into squares or bars.
Makes about 20 bars or squares.
Kirsten Dixon is an award-winning chef who has cooked and lived the past 30 years in the backcountry of Alaska. To learn more about her, visit www.kirstendixon.com.