Although these oaty-chewy bars take 1 hr to bake, double the recipe and make a batch on the weekend so they are ready during the week when you need breakfast or a snack when collecting hungry children from school or activities. They store well in an airtight container and I think get better over time.

Ingredients – Makes 16

1 14-fl oz can condensed milk

2 1/2 c rolled oats (NOT instant)

1 c shred coconut

1 c dried cranberries

1 c mixed seeds (pumpkin, sunflower, sesame)

1 c natural unsalted peanuts

Directions

Preheat oven to 250F and grease a 9×13-inch baking pan. Warm the condensed milk in a large pan. Meanwhile, mix all the other ingredients together and add the warmed condensed milk, using a rubber spatula to fold and distribute. Spread the mixture into the greased pan and press down with a spatula or use your hands (wearing disposable latex gloves helps the mixture from sticking to your hands) to make the surface even. Bake for 1 hour, remove and after 15 minutes, cut into four across and four down to make 16 chunky bars. Let cool completely.