1 c. sesame seeds
1 c. sunflower seeds
2 c. steel cult oats
Sliced almonds
1/2 to 2/3 c. apricot preserves
2 tbsp. sesame tahini
2 tbsp. barley malt

Mix apricot preserves, tahini, and barley malt; add seeds and oats. Flatten on pan with spoon. Press sliced almonds on top. Bake at 350 degrees for 10 minutes.