Oh we’ve been so busy lately. There have been birthdays, work events, actual work, side jobs, side projects, and getting the apartment back together after it completely exploded from having to shift things around to get our new bed in and put together. Not to mention figuring out what to do with the ten thousand pieces of cardboard and styrofoam that came with it. A fort in the living room turned out not to be as cool as I thought.
I’ve really been enjoying the birthdays lately. We have a few months in our family where everyone’s birthday is a week apart so I’ve been doing a lot of baking for gifts. I came upon this original recipe and thought something similar might be just the thing for my older brother Ryan. I took out the chocolate, reduced the sugar, and added some sunflower seeds and almonds for an extra crunch. I think they came out really yummy. So yummy that I made a chocolate version for my valentine.
5 tablespoons butter
1/4 cup, plus 2 tablespoons honey
2-4 tablespoons brown sugar, depending on sweetness preference
1 teaspoon vanilla
2 cups quick cooking oats
1 cup crispy rice cereal
¼ cup sunflower seeds
¼ cup almonds, roughly chopped
¼ cup dried cranberries, roughly chopped
In a large bowl, stir oats, rice cereal, seeds, almonds, and cranberries. Set aside. In a small saucepan, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce heat to medium low and simmer for 2 minutes. Remove from heat and add in the vanilla and stir. Pour over dry ingredients and mix well to moisten everything.
Pour into a lightly greased pan, compressing the mixture to be about 3/4 inch in thickness. (You may only need to use half of the pan.) Cool on a countertop to room temperature for two hours. Wrap in parchment or plastic wrap and store at room temperature.
Source: adapted from Lauren’s Latest