- 20
- 20 mins
- 40 mins
Ingredients
- 1/3 Cup Honey
- 2 large eggs
- 1/2 tsp salt
- 1 cup old-fashioned rolled oats
- 1/2 cup nonfat dry milk
- 1/2 cup shelled unsalted pumpkin seeds; unsweetened shredded coconut; ground flaxseeds; dried apricots, chopped; and dried cherries
- 1/4 cup whole wheat flour
Preparation
Step 1
1. Preheat oven to 350. Line 9-inch baking pan with nonstick foil.
2. Beat honey, eggs, and salt with fork in small bowl until blended. Put oats, dry milk, pumpkin seeds, coconut, flaxseeds, apricots, cherries, and flour in food processor and pulse until finely chopped. Add honey mixture to food processor and pulse until mixture is evenly moistened.
3. Transfer dough to baking pan; press into even layer with dampened fingers. Bake until center is set and edges are browned, about 20 minutes. Let cool slightly on rack, 10 minutes. Holding foil, transfer bar from pan to cutting board. Cut into 20 (1 1/2 inch) bars. Let cool completely; peel off foil.
WW points 3
1 Bar is 118 Cal
5 G Fat
16 G Carbs
2 G Fiber