Oats, nuts, and seeds combined to make a nutritious, fiber-rich breakfast bar or snack

1 c (2 sticks) butter, melted
1 c white sugar
1 c brown sugar
1/2 c light corn syrup
9 1/2 c quick oats
1 c (mixed) unsweetened coconut, chocolate chips, raisins, almonds, raw sunflower seeds, and flax seeds (*see additional notes)

1. Mix dry ingredients and wet ingredients in separate bowls, then combine and stir well (no big lumps!).

 2. Spread mixture onto two greased cookie sheets/jelly roll pans (ones with 1/2 inch sides) and firmly press down flat using spatula/pancake turner.

3. Bake at 350 degrees for 18 minutes or until edges are turning golden. Remove from oven and place on cooling racks.

4. Wait 10 minutes and then cut into bars using a pizza cutter or butter knife. It's important to wait exactly 10 minutes, because sooner than that will result in hot crumbs, and later will result in hard lumps that can't be easily cut. After you cut the bars, let them cool completely, and they should stay formed.

5. Store in an airtight container or ziplock bag.

*My mom uses 1 c chocolate chips, 1/2 c unsweetened coconut and 1/2 c raw sunflower seeds; I usually get creative and do unsweetened coconut, golden flax seeds, chopped almonds, and raw sunflower seeds, and reduce the amount of oats to make up for the extra stuff I add. It's fun to experiment... but I have had them crumble on me because of too much "other" stuff for the amount of sugar and butter. :) I recommend following the recipe accurately the first time you make them... and then getting more creative. :)

These are a little sugary (I have tried cutting back on the sugar or butter but then they fall apart) but make a great breakfast or snack. We keep them on hand whenever possible! My rating: 8/10. I wish they weren't so fragile when baked, but I'm not sure how to make them that way without just adding lots more fat and sugar. So I'll take the healthy version and deal with a few crumbs. :)