1 cup local honey (could probably use a little less if you want — or other sweeteners but we like the anti-allergy properties of local honey)
1 cup sunbutter (or other nut butter of your choice — we’ve got the peanut allergy to deal with)
1/2 cup melted organic butter (probably could use a bit less or do half and half with canola oil if you want, or subsitute melted dairy-free margarine)
2 tsps. vanilla extract
1 tsp. cinnamon
3 cups old fashioned oats
1 cup unsweetened coconut
1/2 cup wheat germ
2/3 cup ground flax seeds
1/2 cup sesame seeds
1 cup (or so) dried cranberries (or other dried fruit)
1 cup (or so) bittersweet chocolate chunks
Preheat oven to 350 degrees and grease a 9×13 glass pan with some butter or canola oil. Mix melted butter with honey, sunbutter, and vanilla extract. Mix in oats, coconut, wheat germ, flax seeds, and sesame seeds. Stir until mixed together well. Fold in cranberries and chocolate. Place mixture into greased pan and pat down evenly. Sprinkle with more sesame seeds if you like. Bake for 25 minutes and cool before cutting.
