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1
In a bowl, toss the oats with the oil and melted butter. Spread on a rimmed cookie sheet and toast at 325 degrees for about 15 minutes. Check on them often so that they don't burn.
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2
While the oats are toasting, in a heavy bottomed saucepan combine the brown sugar, molasses, and honey. Heat the mixture until it's all combined (the sugar should be broken down enough that you don't see the individual grains). Remove from the heat and let cool slightly, then add the vanilla and stir.
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3
Remove the oats from the oven and combine them with the rest of the dry ingredients (nuts, flax seeds & meal, dried fruit, chocolate chips). Turn down the oven to 325. Stir the ingredients so that they are evenly distributed.
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4
Pour the molasses, brown sugar, honey, and vanilla over the mixture and stir until it all looks uniformly coated.
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5
Pour the mixture into a 9x13 baking dish or brownie pan that has been lined with aluminum foil and either greased with butter or sprayed with non-stick spray.
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6
Press down on the mixture with a spatula so that it is packed down slightly and even. Place the pan in the oven for approximately 20-25 minutes.
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7
Remove from the oven and let cool. When you remove them from the oven they will look like they won't stick together. I promise, when they cool, they will. If your kitchen is warm, it is sometimes best to put them in the refrigerator until they are cold. Then lift the bars out of the pan by the aluminum foil and place on a chopping board. With a very sharp knife cut into bars.
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8
They can be stored at room temperature or in the fridge.
