Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a rimmed baking sheet.
2. 4115778 Upgrade to a paid membership 58760 to unlock all instructions 59231
3. 1294485 Upgrade to a paid membership 98860 to unlock all instructions 66300
4. 6119815 Upgrade to a paid membership 15535 to unlock all instructions 91028
5. 5254254 Upgrade to a paid membership 2710 to unlock all instructions 19979
6. 5892255 Upgrade to a paid membership 69602 to unlock all instructions 91171
7. 3710365 Upgrade to a paid membership 43493 to unlock all instructions 80154
8. 4944814 Upgrade to a paid membership 30897 to unlock all instructions 21956
9. 9540003 Upgrade to a paid membership 22243 to unlock all instructions 40290
10. 9325025 Upgrade to a paid membership 1980 to unlock all instructions 99256
11. 4651427 Upgrade to a paid membership 10357 to unlock all instructions 56556

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 9325251 Upgrade to a paid membership 55887 to unlock all instructions 92854

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a rimmed baking sheet.
2. Bake at 350 degrees for about 10 minutes.
3. Stir contents and then continue baking another 10 minutes or until the oats are lightly toasted and the nuts are fragrant.
4. Remove seeds/nuts from oven. Transfer to a large bowl and stir in cereal, currants, apricots and dried cranberries.
5. In a saucepan, combine nut butter, sugar, honey, vanilla, cinnamon and salt.
6. Heat mixture over medium-low heat, stirring frequently, 2-5 minutes, or until the mixture bubbles lightly.
7. Immediately pour the seed/nut butter mixture over the dry ingredients and mix together thoroughly.
8. Transfer to one greased 8-inch-square pan per 8 servings and press the mixture down firmly to make an even layer.
9. Refrigerate until firm or about 30 minutes.
10. Cut into equal sized bars.