Almond-honey power bar

1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.

2. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes.

3. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.

4. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.

5. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan.

6. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary).

7. Refrigerate until firm, about 30 minutes; cut into 8 bars.

8. TIPS & NOTES
Make Ahead Tip: Store in an airtight container at room temperature or in the refrigerator for up to 1 week or freeze for up to 1 month; thaw at room temperature.

9. Ingredient notes: For this recipe, we like unsweetened puffed multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs.

10. Almond butter can be found at natural-foods stores and large supermarkets, near the peanut butter.

11. Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

12. NUTRITION
Per serving: 244 calories; 10 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 38 g carbohydrates; 15 g added sugars; 5 g protein; 3 g fiber; 74 mg sodium; 313 mg potassium.

13. Nutrition Bonus: Magnesium (19% daily value).

14. Carbohydrate Servings: 2 1/2

15. Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat