2 cups dried fruit (cranberries, figs, raisins), roughly chopped depending on fruit
1/2 cup toasted almonds, roughly chopped
2 tsp Founders & Farmers ground cinnamon
1 tsp baking powder
1/2 tsp salt
1/3 cup melted butter, margarine, or liquid coconut oil
1/3 cup Cal & Gary's maple syrup
1/3 almond or peanut butter
1 1/2 cups milk
3 tbsp brown sugar
How to make it
Preheat oven to 350 and lightly grease a 9-in square baking dish and line the bottom with parchment paper.
In a mixing bowl, combine rolled oats, dried fruit, almonds, cinnamon, baking powder and salt.
In a separate bowl combine melted butter, maple syrup and nut butter and whisk until smooth. Add milk, a splash at a time, and whisk until smooth. Pour wet ingredients over oat mixture and mix until dry ingredients are moistened.
Transfer mixture to prepared baking dish and sprinkle with brown sugar. Bake until crisp on the top and just set in the centre, about 40 to 50 minutes.
Cool and cut into 3-in (7.5 cm) squares. Store in a freezer bag or airtight container, layered with parchment paper for up to 5 days in the refrigerator or several weeks in the freezer. Try warmed up in the microwave or gently fried in a non-stick pan with a bit of melted butter.
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2 cups rolled oats
2 cups dried fruit (cranberries, figs, raisins), roughly chopped depending on fruit
1/2 cup toasted almonds, roughly chopped
2 tsp Founders & Farmers ground cinnamon
1 tsp baking powder
1/2 tsp salt
1/3 cup melted butter, margarine, or liquid coconut oil
