By Mayo Clinic Staff
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Muesli
Breakfast Bars
Makes 24 bars
INGREDIENTS
• 2 1/2 cups old-fashioned rolled oats
• 1/2 cup soy flour
• 1/2 cup fat-free dry milk
• 1/2 cup toasted wheat germ
• 1/2 cup sliced (flaked) almonds or chopped
pecans, toasted
• 1/2 cup dried apples, chopped
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1 cup dark honey
• 1/2 cup natural unsalted peanut butter
• 1 tablespoon olive oil
• 2 teaspoons vanilla extract
DIRECTIONS
Preheat the oven to 325 F. Lightly coat a 9-by13-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.
Mar/Apr 2016
68