Ingredients
- Dry:
- 2½ cups rolled oats
- ½ cup soy flour
- ½ cup fat-free dry milk
- ½ cup wheat germ
- ½ cup sliced almonds
- ½ cup chopped dried apples
- ½ cup raisins
- ½ tsp. salt
- Wet:
- 1 cup dark honey
- ½ cup natural unsalted peanut butter
- 1 Tbsp. olive oil
- 2 tsp. vanilla extract
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Instructions
- Preheat oven to 325ºF. Lightly coat a 9″x13″ baking pan with olive oil cooking spray.
- In a large bowl, stir together the dry ingredients.
- In a small saucepan, stir together the honey, peanut butter, and olive oil over medium-low heat until well blended. Stir in the vanilla.
- Stir the wet mixture into the dry ingredients until well-mixed and sticky.
- Press the mixture evenly into the prepared baking pan. Bake just until the edges begin to brown, (25-30 minutes). Let cool in the pan on a wire rack for 10 minutes, and then cut into 24 bars. When just cool enough to handle, remove the bars from the pan and place them on a rack to cool completely (1 hour). Store the bars in airtight containers in the refrigerator for up to a week.