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1) Lightly grease 8 × 8-inch baking sheet or cake pan with vegetable cooking spray; set aside.

2) Spread oats, seeds, nuts and flaxseed meal on sheet pan; bake at 350ºF until light golden-brown and fragrant, 10-12 minutes. Transfer to large bowl.

3) In medium saucepan, bring water to a boil. Remove from heat; add 7-grain cereal. Set aside until water is absorbed, about 2 minutes. Add peanut butter and honey. Stir well. Place over medium-low heat. Cook, stirring constantly, until mixture is thick and glossy and pulls away from sides of pan, 1½-2 minutes.

4) Spoon dried fruit and salt into hot peanut butter mixture; immediately pour into bowl with grains. With large rubber spatula, work peanut butter/fruit mixture into grains until evenly coated. Mixture will become sticky; it may be necessary to work mixture with hands.

5) Transfer mixture to prepared pan, working it out to edges with fingers, pressing to a uniform ½-inch thickness. Refrigerate until firm, at least 2 hours.

6) Cut cooled cake into bars measuring 1½ × 1¼ inches. Serve immediately or wrap individually in plastic wrap. (Bars will keep at room temperature for up to two days; refrigerated up to four days.)