My H-E-B Texas Life Magazine, January 2013
1c.lightly salted dry-roasted peanuts, coarsely chopped,
1/2c.steel-cut oats, uncooked,
1/2c.raw pumpkin seeds,
10dried apricots, diced,
2Tbsp.mini chocolate chips,
3Tbsp.honey or agave nectar,
1Preheat oven to 325°F. Line bottom of an 8" x 8" baking pan with foil and coat with cooking spray.
2Combine dry ingredients in a large bowl. Drizzle with honey or agave and stir until combined.
3Spread into prepared pan and bake until edges begin to turn golden brown, about 20 minutes. Allow to cool for 10 minutes, then crumble into topping.
Serving size: 1/2 c., Calories: 190, Total Fat: 10g, Saturated Fat: 2g, Sodium: 65mg, Carbohydrates: 19g, Dietary Fiber: 3g, Sugar: 8g, Protein: 7g