Oat and almond breakfast bars

I love these oatmeal bars, and they are a staple for me when I run Reach the Beach (a 200-mile relay in NH, MA, and now NJ)…just completed my fourth relay this month!

Team Massakruliks

I won’t get on my anti-raisin soapbox, I will just say that I usually substitute dried cranberries. I also sometimes use pecans or walnuts instead of almonds.

Mixin up the dry ingredients

Oat and almond breakfast bars
Source: adapted from Good Housekeeping
Makes: 24 bars

Ingredients
1/2 cup canola oil
1/2 cup honey
2 tsp vanilla extract
1 large egg
2 cups old-fashioned oats (uncooked)
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sliced almonds (or chopped pecans or walnuts)
1/2 cup toasted wheat germ
1/2 raisins (or dried cranberries)
3/4 tsp salt

Directions
1. Preheat oven to 350 degrees F. Line 13″ by 9″ baking pan with nonstick foil.
2. In 2-cup liquid measuring up, stir oil, honey, vanilla, and egg until mixed. In large bowl, mix oats, flour, sugar, nuts, wheat germ, raisins (or cranberries), and salt with fork 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.
3. Bake about 20 minutes or until pale golden around the edges. Cool completely in pa on wire rack, about 1 hour.
4. When cool, transfer using foil to a cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store in tightly sealed container at room temperature up to 2 weeks.

Perfect for breakfast or a snack!