Oats and Almond Breakfast Bars


  • 1/2 cup(s) vegetable oil
  • 1/2 cup(s) honey
  • 2 teaspoon(s) vanilla extract
  • 1 large egg
  • 2 cup(s) old-fashioned oats, uncooked
  • 3/4 cup(s) all-purpose flour
  • 1/2 cup(s) (packed) light brown sugar
  • 1/2 cup(s) sliced almonds
  • 1/2 cup(s) toasted wheat germ
  • 1/2 cup(s) raisins (dried cranberries are also delicious)
  • 3/4 teaspoon(s) salt
Oat and Almond Breakfast Bars

Oat and Almond Breakfast Bars


  1. Preheat oven to 350 degrees F. Line 13″ by 9″ metal baking pan with nonstick foil (if not using nonstick, lightly grease foil).
  2. In 2-cup liquid measuring cup, stir oil, honey, vanilla, and egg until mixed.
  3. In large bowl, with fork, mix oats, flour, sugar, almonds, wheat germ, raisins, and salt until combined.
  4. With rubber spatula, stir honey mixture into oat mixture until blended; scrape into prepared pan.
  5. With wet hand, pat oat mixture evenly into pan.
  6. Bake 30 to 35 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour.
  7. When cool, transfer using foil to cutting board.
  8. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
  9. Store in tightly sealed container at room temperature up to 2 weeks.

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