This is an extremely flexible snack recipe that is sweet and satisfying. Replacing the honey with apple butter brings the sugar content down to a buzz-free level. But I do love the sweet, moist goodness the honey imparts. These bars freeze very well (separate layers with wax paper) and keep for up to a couple months.
2 cups old fashioned rolled oats
1/4 cup brown sugar, packed
1/2 cup wheat germ
1 teaspoon cinnamon
1 cup whole wheat flour
1/2 teaspoon salt
2/3 cup raisins or 1/3 cup chocolate chips
1/2 cup vegetable oil
1/2 cup honey or apple butter
1 large egg, beaten
2 teaspoons vanilla extract
Preheat oven to 350 F
Mix oats, sugar, wheat germ, cinnamon, flour, salt and raisins in medium bowl. Make a well in the center and add remaining ingredients. Mix well.Transfer to greased 9 x 13 pan and flatten mixture into pan with your hands.
Bake for 20-25 minutes until edges are brown. The majority of the pan may look under done. As long as the edges are brown, it’s okay. Don’t over bake or it will be dry.
Allow to cool slightly in pan. Cut into squares and serve or store in airtight container.
Yield: 24 bars (on the smallish side)
Prep-time: 10 minutes
Bake-time: 20 minutes