Makes 12 bars
Recipe from "Clodagh's Kitchen Diaries: Delicious Recipes Throughout the Year" by Clodagh McKenna (Kyle Books, $27.95, 320 pages).
Note: You can use any dried berries you wish. Vanilla extract can be substituted for the cinnamon.
7 tablespoons butter, plus extra for greasing
7 cups steel-cut oatmeal
3/4 cup sunflower seeds
1/3 cup sesame seeds
1/2 cup chopped walnuts
3 tablespoons honey
3/4 cup light-brown sugar
1 teaspoon ground cinnamon
3/4 cup dried cranberries, cherries or blueberries, or a mixture
Preheat the oven to 325 degrees. Butter and line the base of a 7-by-10-inch pan.
Mix the oats, seeds and nuts in a roasting tin and toast them in the oven for 5 to 10 minutes. Meanwhile, put the butter, honey and sugar in a saucepan and stir until the butter has melted. Add the oat mixture, cinnamon and dried fruit and mix until the oats are well coated. Tip the mixture into the tin, press down lightly and bake in the oven for 30 minutes. Leave to cool in the tin, then carefully remove and cut into 12 bars.