Active Time: 25 minutes
Total Time: 25 minutes plus chilling
1 package (7 ounces) dried fruit bit pieces
1-3/4 cups quick oats, divided
2 tablespoons roasted, salted sunflower kernels
2 tablespoons unsweetened coconut flakes
1/2 teaspoon Schnucks ground cinnamon
1/2 cup peanut butter, almond butter or soynut butter
1/4 cup Schnucks pure honey
1/2 teaspoon Schnucks pure vanilla or almond extract
2 tablespoons sliced almonds
Schnucks nonstick cooking spray
1. Line 9-inch square baking pan with waxed paper or parchment paper so it extends 1 inch over each end of pan. In 8-inch skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In large bowl, combine dried fruit, 1-1/2 cups oats, sunflower kernels, coconut and cinnamon. Add peanut butter, honey and extract; with fork, mix until well combined and mixture begins to stick together. Using moist hands, press oat mixture firmly into prepared pan. Cover and refrigerate at least 30 minutes.
3. Meanwhile, place almonds and remaining 1/4 cup oats in small zip-tight plastic bag; seal bag pressing out excess air. With rolling pin, crush to fine crumbs; transfer to shallow bowl.
4. Spray cookie sheet with cooking spray. Pull paper with oat mixture out of pan and transfer to cutting board; peel off paper. Slice into 6 even strips, then cut each strip into 6 pieces. With moist hands, roll each piece into a ball; roll each ball into almond-oat crumbs to lightly coat and place on prepared pan. Cover with plastic wrap and refrigerate 3 hours or up to overnight to allow oats to absorb moisture. Makes about 36 bites.
Each 4 bites: about 266 calories, 10 g total fat (3 g saturated), 0 mg cholesterol, 78 mg sodium, 38 g carbohydrate, 4 g fiber, 23 g sugars, 7 g protein