2 1/2 cups Quick Oats
1/2 cup Whole-Wheat Flour
1/2 cup Wheat Germ
!/2 cup Sliced Almonds or Chopped Pecans
1 cup Dried Fruit, such as Cranberries, Cherries, Blueberries; Apples or Apricots
1 tsp Apple Pie Spice
1 cup Honey
1/2 cup Peanut Butter
1 tbsp Vegetable Oil
2 tsp Vanilla Extract
1) Preheat oven to 325 F. Lighly grease a 9 x 13 rimmed baking pan.
2) Combine first six ingredients in a large mixing bowl.
Stir to blend and set aside.
3) Combine honey, peanut butter and oil an a medium size pot over medium- low heat. Heat until well blended, but ensure it does not boil.
Stir in vanilla extract.
4) Add liquids to dry ingredients and stir quickly until combined.
Mixture will be sticky and lumpy.
5) Spread mixture evenly into pan; press firmly to remove air pockets.
6) Bake 20-25 minutes, or until edges begin to brown.
7) Cool pan on cooling rack for 10 minutes, then score into 24 bars.
Let cool completely before cutting.
Store in airtight container, in refridgerator, for up to one week.
This recipe has been given the seal of approval by my husband worthy enough to make on a regular basis. Baker's note: I also added 1 tbsp of flax seeds, and reduced almonds to a quater cup, but replaced the contents with sunflower seeds. Next time, I may try almond butter or nutella as the binding agent instead of PB.
Productive month - July
6 years ago
