Sunday, April 8, 2012

Muesli Breakfast Bars

24 bars

2 ½  cups oats
½  cup  flour
½  cup dry whole milk powder or nonfat dry milk
2  Tablespoons wheat germ
½  cup sliced almonds or chopped pecans, lightly toasted
½  cup dried apples, chopped
½  cup raisins
½  cup chocolate chips
½  teaspoon salt
1  Tablespoon vegetable oil
1  cup dark honey
1  cup peanut butter
2  teaspoons vanilla

1.  Preheat oven to 325°.
2.  Lightly coat a 9x13 baking dish with cooking spray.
3.  In a large bowl, combine the oats, flour, dry milk, wheat germ, toasted nuts, apples, raisins, chocolate chips and salt.  Stir well to blend and set aside.
4.  In a small saucepan, stir together the honey, peanut butter and oil. ( I like to add the measurement of oil to the 1 cup measuring cup and swirl it around so that the honey and peanut butter slide right out) Heat over a medium low heat until well blended.   About 2 - 3 minutes.   Do not let mixture boil. 
5.  Stir in vanilla.
6.  Add warm honey mixture to dry ingredients and stir quickly until well combined.
7.  Mixture should be sticky but not wet.
8.  Pat mixture evenly into prepared pan.
9.  Press firmly to remove any air pockets.
10.  Bake at 325° for 25 minutes.  Just until edges begin to brown.
11.  Let mixture cool in pan, on wire rack for 10 minutes, and then cut into 24 bars.
12.  When they are just cool enough to handle, remove bars from pan and place on wire rack to cool completely.   
12.  Store in an airtight container in refrigerator.

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