Ingredients:
- Cooking spray
- 1/2 cup dry milk powder
- 1/2 cup wheat germ
- 1/4 cup whole-wheat flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 cup old-fashioned rolled oats
- 1 cup dried cranberries or raisins
- 1/2 cup sunflower seeds
- 2 large eggs
- 4 ounces pitted dates
- 3 ounces dried apricots
- 1/4 cup pure maple syrup
- 2 tablespoons unrefined coconut oil
Instructions:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Line the bottom of the pan with foil, leaving a slight overhang at each short end, then spray the foil.
- Whisk together the milk powder, wheat germ, flour, cinnamon and baking soda in a large bowl. Add the oats, cranberries and sunflower seeds, and toss to combine, breaking up any clumps of fruit with your hands.
- Pulse the eggs, dates, apricots, maple syrup and coconut oil in a food processor until some of the fruit is finely chopped (it’s OK to have some larger chunks). Add the oat mixture, toss it a bit with a fork, then process briefly to make a chunky paste. Scatter small clumps of the dough evenly across the prepared pan. Wet your hands a bit with cool water, and press the batter firmly into an even layer.
- Bake, rotating halfway through, until the outer edges are brown and the top is lighter brown and still slightly soft in the center, about 17 minutes. Put the pan on a wire rack, run a knife down the long edges to push the bars away from the sides of the pan and let the bars cool completely, about 30 minutes.
- Lift the bars from the pan using the foil overhangs, and slide the bars off the foil onto a cutting board. Cut them into twelve 3-by-4-inch bars, and wrap each one in plastic wrap. The bars will stay moist, refrigerated in an airtight container, for 5 days.
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