Breakfast Bars



  • 2 1/2 cups rolled oats
  • 1/2 cup soy flour
  • 1/2 cup fat-free dry milk
  • 1/2 cup toasted wheat germ
  • 1/2 cup dried apples
  • 1/2 cup raisins
  • 1/4 cup sesame seeds
  • 1/4 cup slivered almonds
  • 1/2 teaspoon salt
  • 1 cup honey
  • 1/2 cup peanut butter
  • 1 tablespoon olive oil
  • 2 teaspoons vanilla extract


Preheat oven to 325.  Oil a 9×13 baking pan.

In a large bowl, combine the oats, flour, dry milk, wheat germ, almonds, apples, raisins, sesame seeds, almonds and salt. Stir well to blend and set aside.

In a small saucepan, heat honey, peanut butter, and olive oil, stirring until blended.  Stir in vanilla.  Add to dry ingredients, stirring (and using your hands) to mix thoroughly.  Pat the mixture evenly into the oiled baking dish.  Bake for 25 minutes, then cool on wire rack.  Cut into small bars, about 24 (I originally cut ours into 18, which is a bit too large).  Store in airtight container or Ziploc bag in the refrigerator.

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