Muesli Breakfast Bars
.
Yield
12 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
rolled oats
old-fashioned |
|
| ½ | cup |
soy flour
|
*
|
| ½ | cup |
milk, skim
dry |
|
| ½ | cup |
wheat germ
toasted |
|
| ½ | cup |
almonds
sliced, or chopped pecans, toasted |
|
| ½ | cup |
apples
dried, chopped |
*
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
salt
|
|
| 1 | cup |
honey
dark |
|
| ½ | cup |
peanut butter
natural unsalted |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
rolled oats
old-fashioned |
|
| 118 | ml |
soy flour
|
*
|
| 118 | ml |
milk, skim
dry |
|
| 118 | ml |
wheat germ
toasted |
|
| 118 | ml |
almonds
sliced, or chopped pecans, toasted |
|
| 118 | ml |
apples
dried, chopped |
*
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
salt
|
|
| 237 | ml |
honey
dark |
|
| 118 | ml |
peanut butter
natural unsalted |
|
| 15 | ml |
olive oil
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Preheat the oven to 325℉ (160℃).
Lightly coat a 9-by-13-inch baking pan with olive oil cooking spray.
In a large bowl, combine the oats, flour, dry milk, wheat germ, almonds, apples, raisins and salt.
Stir well to blend and set aside.
In a small saucepan, stir together the honey, peanut butter and olive oil over medium-low heat until well blended.
Don't let the mixture boil. Stir in the vanilla.
Add the warm honey mixture to the dry ingredients and stir quickly until well combined.
The mixture should be sticky but not wet.
Pat the mixture evenly into the prepared baking pan.
Press firmly to remove any air pockets.
Bake just until the edges begin to brown, about 25 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 the rack to cool completely.
Store the bars in airtight containers in the refrigerator.
