Preparation time: 20 minutes, plus rest time
Cooking time: 40 minutes
Yield: 60 bars
1 cup unsalted organic butter
3/4 cup packed brown sugar
1/2 cup honey
12 ounces smooth or chunky almond butter
5-1/2 cups gluten-free rolled oats
2 eggs, beaten
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla
4 cups diced dried fruit, chopped nuts, coconut, and M&M candies
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In a large saucepan over low heat, melt the butter, brown sugar, honey, and almond butter, stirring until the mixture has a smooth and even texture.
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Remove from the heat and add the rolled oats.
Stir until combined.
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Stir in the eggs, baking soda, salt, and vanilla until well-combined.
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Add the fruits, nuts, coconut, and M&Ms.
You can use any combination of any of these ingredients as long as they add up to 4 cups.
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Cover the dough and let it chill overnight to let the oats absorb the eggs, butter, and almond butter.
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When you’re ready to bake, preheat the oven to 300 degrees F.
Line two cookie sheets with parchment paper. Divide the dough between the cookie sheets and pat it into an even layer about 1/2-inch thick.
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Bake for 20 minutes and then rotate the pans and move them around on the racks. Bake for 20 minutes longer, until the bars are light golden-brown and set.
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Cool completely and cut into bars.
Store in an airtight container at room temperature.
