Description
This is a great recipe for taking on a hike, a picnic, camping, or just to have in the car for a pick me up! From foodnetwork.com
Ingredients
- Quick-cooking Oats
- Sliced Almonds
- Dark Raisin
- Golden Raisin
- Dried Apricot
- Unsalted Butter
- Brown Sugar
- Molasses
- Egg
- Unbleached All-purpose Flour
- Whole Wheat Flour
- Nonfat Dry Milk Powder
- Toasted Wheat Germ
- Baking Powder
- Baking Soda
- Vanilla
- Salt
- Milk
Instructions
- Preheat oven to 300f
- Place oats and sliced almonds on a baking sheet
- Toast in oven for 10 minutes
- Set aside
- Turn the oven to 325f
- Place raisins, apricots, oats, and almonds in a food processor
- Pulse about 10 times until coarsely chopped
- Set aside
- In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy
- In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt
- Add to the creamed mixture
- Add the milk and mix thoroughly
- Add dried fruit mixture
- Butter a 13×9-inch baking pan
- Pour in the batter and spread evenly
- Bake for about 30 minutes, until set
- Cool in the pan
- Cut into 18 bars
- To store, wrap bars individually in plastic wrap or those little snack baggies
- Will keep for about 1 week
- For longer storage, freeze for up to 3 months