Adapted from this recipe on the Food Network^TM.

2 cups old-fashioned rolled oats
½ cup raw shelled sunflower seeds
1 cup sliced almonds
½ cup wheat germ
¼ cup black or white sesame seeds (optional)
¼ cup dark brown sugar, packed
½ cup maple syrup
2 tbsp peanut butter
2 teaspoons vanilla extract
½ teaspoon kosher salt
1 ½ cup chopped dried fruit, any combination of apricots, cherries, craisins, raisins or blueberries

• Butter or line with parchment paper : a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350°F.

1. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

2. In the meantime, combine the maple syrup, brown sugar, peanut butter, vanilla extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

3. Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.