Preheat oven to 350°F. Butter a 12-by-8-inch baking
dish and line with parchment paper.
Spread oatmeal on a sheet pan and bake for 10-15
minutes, stirring every 5 minutes, until lightly
browned. Transfer to a large mixing bowl and stir in
toasted wheat germ.
Reduce oven temperature to 300°F.
In a small saucepan, combine butter, honey, brown
sugar, vanilla and salt; bring to a boil over medium
heat. Cook, stirring, for 1 minute. Remove from the
heat and stir in peanut butter. Pour over the toasted
oatmeal mixture. Add fruit and nut mix and stir
Pour into the prepared pan, lightly pressing into an
even layer. Bake for 25-30 minutes, or until light
Let cool completely (about 3 hours). Cut into 2-inch
squares. Store in an airtight container for up to a
week. Makes 24 servings.
2 cups old-fashioned
1/2 cup toasted wheat germ
2 tablespoons unsalted
2/3 cup honey
1/4 cup packed light
1 1/2 teaspoons pure
1/4 teaspoon kosher salt
1/2 cup peanut butter
3 cups (half of 30-ounce
Fruit & Nuts
Fruit and Nut Granola Bars
Line an 8-inch square pan with foil, extending the foil
over opposite ends of the pan (or lightly coat with
Place soy butter, honey and brown sugar in a large
microwave-safe bowl. Microwave on high for
2 minutes, or until bubbly and heated through.
Remove from the microwave.
Add vanilla and stir until the mixture is smooth.
Add cereal, oats and raisins. Gently stir, without crushing
the cereal, until the mixture is evenly blended.
Press the warm mixture very ;rmly into the prepared
pan. Let cool at room temperature or refrigerate for
Lift out of the pan and cut into bars. Store the bars in
plastic wrap or a tightly covered container at room
temperature or in the refrigerator. Makes 16 bars.
Tip: This is a healthy snack bar that is gluten free.
1/2 cup soy butter
1/2 cup honey
3 tablespoons packed
1 teaspoon vanilla extract
2 1/2 cups toasted
2 cups old-fashioned oats
3/4 cup Sun-Maid
Honey Raisin Crispies with Soy