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3 1/2 cups (875 mL) quick-cooking rolled oats (not instant)
1/2 cup (125 mL) corn syrup
1/2 cup (125 mL) liquid honey
1/3 cup (80 mL) butter, melted
1/4 cup (60 mL) packed SPLENDA® Brand Brown Sugar Blend
3/4 cup (180 mL) chopped dried apricots
1/2 cup (125 mL) slivered almonds
1/2 cup (125 mL) hulled pumpkin seeds (pepitas)
1/4 cup (60 mL) sesame or flax seeds
In bowl, combine oats, corn syrup, honey, butter and SPLENDA® Brown Sugar Blend. Fold in apricots, almonds, pumpkin seeds and sesame seeds. Press into foil-lined then greased 9-inch (23 cm) square cake pan.
Bake in 325°F (160°C) oven for 70 minutes or until golden and firm to the touch. Let cool. Using foil, lift out of pan. Peel off foil; cut into bars.
Nutrition InformationAmount per Serving
Serving Size: 1 bar
Total Calories: 272
Calories from Fat: 99
Total Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 10 mg
Sodium: 45 mg
Total Carbohydrates: 39 g
Fibre: 4 g
Sugars: 18 g
Protein: 7 g