- 1/2 stick Unsalted Butter
- 2 cups Rolled Oats
- 1/2 cup Ground Flax Seed
- 1/2 teaspoon Cinnamon
- 1/2 cup Raw Pepitas, coarsely chopped (pumpkin seeds)
- 1/2 cup Dried Cherries
- 1/2 cup Honey
- 1/4 cup Dark Brown Sugar
- 1 tablespoon Molasses, unsulphured - not blackstrap
- 1 teaspoon Salt
Preheat oven to 325°F. Line a 9x9 baking pan with parchment paper.
In a large pot, melt the butter over medium heat. Add the oats and while stirring frequently, toast in the butter for about 6 minutes or until the oats have darkened slightly in color.
Pour the toasted oats into a large bowl and stir in the flaxseed meal, cinnamon, seeds, and cherries.
Using the same large pot, combine the honey, sugar, molasses and salt over medium heat. Stirring frequently, bring the syrup to an even boil then remove from heat. Pour the syrup over the oat mixture and toss well to combine evenly. Pour the granola mixture into the prepared pan. Using a buttered spatula, press the oats firmly and evenly into the pan.
Bake for 25 to 30 minutes, rotating the pan halfway through. The bars will be shiny and golden when done. Cool for 10 minutes in pan before removing and cutting into 16 smaller bars or 9 large bars. Can be stored in an airtight container for up to 3 days.