Prep Time 10m
Cook Time 150m
Ready Time 180m
Yield 10 cups

  • 1 cup Jif® Creamy Peanut Butter
  • 1/2 cup honey
  • 1/2 cup water
  • 2 tablespoons butter
  • 3 cups quick rolled oats
  • 1 (15.6 oz.) package Pillsbury™ Cranberry Flavored Quick Bread & Muffin Mix
  • 1 (6 oz.) package dried fruit bits
  • 1/2 cup shelled sunflower seeds
Preparation Directions
  • Step 1Heat oven to 250°F. Combine peanut butter, honey, water and butter in medium saucepan. Cook over medium heat until mixture comes to a boil, stirring frequently. Remove from heat.
  • Step 2Combine oats and quick bread mix in large bowl. Pour peanut butter mixture over oat mixture. Mix well. Crumble and spread mixture in bottom of ungreased 17 x 11 x 1-inch baking pan. Mixture will be quite moist and crumbly.
  • Step 3Bake 1 1/2 to 1 3/4 hours or until deep golden brown and almost dry and crisp, stirring and breaking up pieces every 30 minutes. Stir in fruit bits and sunflower seeds. Turn oven off. Leave pan in warm oven 30 minutes.
  • Step 4Remove pan from oven. Stir mixture. Cool in pan 20 minutes or until completely cooled. Mixture will become crisp as it cools. Store in tightly covered container.
  • TipServe over yogurt, ice cream or fruit.
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