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Ingredients
- 1/3 c honey
- 2 large eggs
- 1/2 t salt
- 1 c old-fashioned rolled oats
- 1/2 c instant nonfat dry milk
- 1/2 c each shelled unsalted pumpkin seeds; unsweetened shredded coconut; ground flaxseeds; dried apricots, chopped; and dried cherries
- 1/4 c whole wheat flour
Details
Servings 20
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
1. Preheat oven to 350 degrees. Line 9-inch square 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.
Per serving (1 bar): 118 cal, 5 g total fat, 2 g sat fat, 0 g trans fat, 22 mg chol, 78 mg sod, 16 g total carb, 10 g total sugar, 2 g fib, 4 g prot, 41 mg calc
For just 1 extra PointsPlus value per serving, try these tasty variations:
Chocolate-chip bars
Prepare bars as directed, but add 2 T toasted wheat germ to oat mixture before pulsing in food processor in step 2. After cutting warm bars in step 3, sprinkle evenly with 1/2 c mini-chocolate chips.
Iced cranberry bars
Prepare bars as directed, but substitute 1/2 c dried cranberries for dried cherries in step 2. To make icing, whisk 3/4 c sifted confectioners' sugar, pinch cloves, and 3-4 t milk until smooth. Drizzle over cooled bars.
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