White House Fruit and Oat Bars

Adapted from Bill Yosses, White House pastry chef, via the New York Times, May 11, 2010

2 cups rolled oats
1/2 cup mixed seeds, such as pumpkin, sunflower, flax and sesame
1/3 cup brown sugar
1/3 cup canola oil
1/3 cup honey
1/3 cup maple syrup
Pinch salt
1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, blueberries, pears, figs and cranberries (use a few kinds, and chop them up if they’re big)
a shake of cinnamon

Preheat the oven to 350F and line a 9×9″ baking pan with parchment paper or foil, letting a few inches hang over side of pan. Spray with nonstick spray.

Spread oats and seeds on a rimmed baking sheet and toast in the oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.

In a small saucepan, combine brown sugar, oil, honey, maple syrup and salt over medium heat. Cook, stirring often, until smooth and starting to bubble. Transfer the toasted oats and seeds to a mixing bowl. add the dried fruit and cinnamon and pour the hot sugar mixture overtop. Stir well with a heat-proof spatula, then spread into the prepared pan.

Bake for 25-30 minutes, until golden. Cool completely in the pan on a wire rack. Using the overhanging foil or paper, lift out of pan and place on a cutting board; cut into squares or bars. Makes about 2 dozen bars.