Pre-Preparation
- Make berry sauce:
a. Thaw frozen blueberries and strawberries the day before per HACCP guidelines.
b. Pulse blueberries, strawberries, honey (first amount) balsamic vinegar together in a food processor for a few seconds (don’t purée — it should still be chunky).
c. Set aside. -
Preheat oven to 325°F.
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Generously spray hotel pans with pan spray.
Preparation
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Combine all dry ingredients (oats, brown sugar, coconut, salt, sunflower seeds, and cranberries) in a large mixing bowl or floor mixer.
-
In a skillet over medium heat, add oil, tahini, honey (second amount), vanilla, and berry sauce. Mix until well blended and creamy.
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Add the tahini mixture and applesauce to the dry ingredients. Mix until just combined.
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Add 4 lb 4 oz of the mixture to each hotel pan. Use a rolling pin to ensure uniform thickness.
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Bake at 325 °F for 15–20 minutes.
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Cool and cut into 32 servings (8 x 4) while still warm.
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Store covered at room temperature for up to 3 days or store frozen for up to 2 weeks.
Serving
Serving size: 1 bar (7 oz)
*Note on Allergens: some Oats may have been processed or in cross-contact with other gluten-containing ingredients, please be sure to check labels if it is gluten-free (<20ppm).
Recipe source: Live Well
