The nice thing about this recipe is, although it calls for a variety of different nuts, you can really use what you have in your pantry. You obviously wouldn’t want to substitute the main ingredients (oats, honey, wheat bran) for something else. But if you prefer cranberries to raisins (as I do) or want to throw in some chocolate chips, dates, candied ginger, or dried apricots — this is the perfect recipe to experiment. Also, I go to the bulk section of the market as the recipe calls for small quantities of numerous ingredients that I don’t always have on hand.
Preheat over to 375. Mix oil, honey, and molasses together in a heavy-bottomed saucepan. Bring to a boil. Remove from heat and let cool slightly.
Mix all dry ingredients in a large bowl. Pour liquid over dry ingredients and mix well (I like to use my hands here). Press mixture out onto a shallow rimmed baking sheet (I use an 11 x 7 inch pan) that has been lightly oiled or buttered. Bake at 375 for 15-17 minutes.
Allow to cool completely before slicing into squares. When they come out of the oven, they’ll be pretty malleable to the touch, and you’ll probably be tempted to put them back into the oven. Don’t. When they cool, they will firm up. Wrap in plastic wrap and they should keep for a good week.