Muesli breakfast bars
SERVES Makes 24 bars
2 1/2 cups old-fashioned rolled oats
1/2 cup soy flour
1/2 cup nonfat dry milk
1/2 cup toasted wheat germ
1/2 cup sliced (flaked) almonds or chopped pecans, toasted
1/2 cup dried apples, chopped
1/2 cup raisins
1/2 teaspoon salt
1 cup dark honey
1/2 cup natural unsalted peanut butter
1 tablespoon olive oil
2 teaspoons vanilla extract (essence)
Dietitian’s Tip: To add flavor and crunch to nuts, place a small amount in a small, dry frying pan over medium-low heat and toast, stirring constantly until golden brown, about 3-5 minutes.
Preheat the oven to 325°F. Lightly coat a 9-by-13- inch baking pan with olive oil cooking spray.
In a large bowl, combine the oats, flour, dry milk, wheat germ, almonds, apples, raisins, and salt. Stir well to blend, and set aside.
In a small saucepan, stir together the honey, peanut butter, and olive oil over medium-low heat until well blended. Do not let the mixture boil. Stir in the vanilla. Add the warm honey mixture to the dry ingredients and stir quickly until well combined. The mixture should be sticky but not wet.
Pat the mixture evenly into the prepared baking pan. Press firmly to remove any air pockets. Bake just until the edges begin to brown, about 25 minutes. Let cool in the pan on a wire rack for 10 minutes, then cut into 24 bars. When just cool enough to handle, remove the bars from the pan and place on the rack to cool completely. Store in airtight containers in the refrigerator.
Nutritional Analysis (per serving)
Protein 5 g
Carbohydrate 25 g
Total fat 5 g
Saturated fat 1 g
Monounsaturated fat 3 g
Cholesterol 1 mg
Sodium 60 mg
Fiber 3 g
Mayo Clinic Healthy Weight Pyramid Servings
Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.