Original Recipe by Ina Garten "Back to Basics" Cookbook, page 242
2 C old fashioned oatmeal
1 C sliced almonds
1 C shredded coconut, loosely packed
1/2 C toasted wheat germ
3 T unsalted butter
2/3 C honey
1/4 C light brown sugar, lightly packed
1 1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/2 C chopped pitted dates
1/2 C chopped dried apricots
1/2 C dried cranberries
Preheat oven to 350 degrees. Butter an 8 x 12" baking dish and line with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
*Reduce the oven temperature to 300 degrees.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into a prepared pan. Wet your fingers and lightly press evenly into the pan. Bake for 25-30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.