Tuesday, April 6, 2010

OAT & ALMOND BREAKFAST BARS


~ Good Housekeeping

1/2 c. vegetable oil
1/2 c. honey
2 t. vanilla
1 large egg
2 c. old-fashioned oats, uncooked
3/4 c. all-purpose flour
1/2 c. packed brown sugar
1/2 c. sliced almonds
1/2 c. wheat germ
1/2 c. raisins
3/4 t. salt

Preheat oven to 350 degrees. Line 9x13-inch baking pan with nonstick foil (if not using nonstick, lightly grease foil).

In 2-cup liquid measuring cup, stir oil, honey, vanilla, and egg until mixed. In large bowl, with fork, mix oats, flour, sugar, almonds, wheat germ, raisins, and salt until combined. With rubber spatula, stir honey mixture into oat mixture until blended; scrape into prepared pan. With wet hand, pat oat mixture evenly into pan.

Bake 30 to 35 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour. When cool, transfer in foil to cutting board and cut as desired. Store in tightly sealed container at room temperature up to 2 weeks.

Notes: I use a glass pan with greased foil and it works just fine.

Linked up at: Eat at Home Ingredient Spotlight - honey

5 comments:

Kami said...

They are so yummy! I like to add chocolate chips and coconut if I am feeling really sassy...

BETHANY said...

Kami - I'm glad you linked them on your blog and your "sassy" version sounds good! :)

Traci said...

I am giving these a go after reading them on your monthly menu a few weeks back. They smell yummy so far.

The Boggs Family said...

Do you think I could trade the 1/2 cup of oil for applesauce? Or do you think they wouldn't turn out? I'm still trying to loose the baby weight... ; )

BETHANY said...

Rachel - I'm not sure. When I sub sauce for oil I usually start with half the amount, but that's because I'm not a risk taker. :)

Keep in mind there's only half a cup of oil for an entire 9x13 pan. So, you're not going to pack on the pounds if you decide to just use the oil.

Be sure to come back and post a comment letting me know how it works with sauce!