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In a large bowl, combine the granola, ground flax seeds and trail mix. Set aside.
Lightly oil a piece of parchment, a silpat, or a piece of foil and place on a sheet tray.
Combine the honey and safflower oil in a heavy-bottomed stainless steel pan. Bring to a boil. When temperature reaches 320 degrees F, quickly pour over granola/Seed and Fruit mix, and mix until everything is coated in honey. Quickly turn ingredients onto oiled parchment and with a wooden spoon or oiled rolling pin, pat down flat.
Place another piece of parchment over the top and, with a rolling pin, flatten out mixture to 1/4 to 1/8-inch thick without causing holes to appear. You will want these VERY thin or they are hard to eat! Remove top piece of parchment and allow bars to cool.
It is easiest to cut the sheet into bars while the mixture is still warm -- it will harden as it gets cool and become difficult to cut. Score the bars and cut into pieces that are easy to handle. Store in an airtight container.
Very Crunchy Bar Option: To make a crunchier bar, omit the oil from the recipe and make as directed above.
Preheat oven to 350 degrees F. Beat butter in medium bowl. Add sugar and egg and mix well. Beat in almond extract and vanilla.
Mix in flour; fold in oats and Just Raspberries. Roll about 1 tablespoon dough into a ball and place on cookie sheet. Continue with remaining dough.
Bake 12 to 15 minutes, or until browned. Remove from oven and cool on wire rack.