Trail Mix Bars


1 1/2 cups Grape Nuts cereal

1/2 cup chopped pecans

1/4 cup sliced blanched almonds

1/2 cup unsweetened or sweetened shredded coconut

1/4 cup golden raisins

1/4 cup raw pepitas (dried pumpkin seeds)

7 dried apricots, snipped into small pieces

1/2 cup smooth peanut butter

1/2 cup pure maple syrup (do not use pancake syrup)

1/4 cup light brown sugar

1/2 cup instant dry milk

Butter or oil for oiling pan


Preheat oven to 350 degrees. Oil an 8×8-inch pan with butter or oil.

Mix together cereal, pecans, and almonds, half of the coconut, raisins, pepitas, and apricots in a large bowl. Set aside.

In a small saucepan over low heat, stir together peanut butter, maple syrup, and brown sugar. Cook for about 2 minutes, stirring. Stir in dry milk.

Pour peanut butter mixture over cereal mixture and stir until all ingredients are combined.

Turn mixture into prepared pan and press with your finger to even out. Bake bars for about 20 minutes, or until lightly browned. Remove pan from oven, place on a cooking rack, and sprinkle with remaining coconut, pressing lightly to adhere.

Let mixture cool completely before cutting into bars in desired size. Once cut, bars can be individually wrapped in squares of cellophane or waxed paper.

Store bars in airtight container at room temperature for 5-7 days. Makes 8-12 bars.