Sarah's Granola Bars

Name: Sarah''s Granola Bars Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 18
Ingredients: 2.5 c rolled oats; 0.5 c wheat germ; 0.75 c slivered almonds; 0.5 c finely chopped walnuts; 0.75 c raisins; 0.75 c dried apricots; 2 T smart balance light; 2 T reduced fat JIF peanut butter; 0.25 c honey; 0..25 c brown sugar; 2 t vanilla extract; (This is a pretty flexible recipe of course you can use butter/margarine and you can use double butter if you dont like PB. You can use any dried fruit and nut combination you like sub molasses for honey or add chocolate chips....whatever you love!)

Minutes to Prepare: 25
Minutes to Cook: 20

Number of Servings: 18

Ingredients

2.5 c rolled oats 0.5 c wheat germ0.75 c slivered almonds0.5 c finely chopped walnuts0.75 c raisins0.75 c dried apricots2 T smart balance light2 T reduced fat JIF peanut butter0.25 c honey0..25 c brown sugar2 t vanilla extract(This is a pretty flexible recipe, of course you can use butter/margarine, and you can use double butter if you dont like PB. You can use any dried fruit and nut combination you like, sub molasses for honey, or add chocolate chips....whatever you love!)

Directions

On a large ungreased baking sheet, bake oats, wheat germ, almonds, and walnuts at 300 for 20 min STARTING when you preheat the oven. Transfer to a lg bowl and add apricots and raisins.
In saucepan, heat butter, sugar, honey, and peanut butter over medium heat, bring to simmer. Remove from heat and add vanilla, stir to dissolve. Add to dry ingredients and stir to coat.
Pour onto greased 8x8 baking pan and press down firmly with back of lg spatula. Bake for 20 min.
Cut bars after slightly cool, you may need to press down on them with spatula. Take out and store in air tight container after COMPLETELY COOLED! enjoy!

Number of Servings: 18

Recipe submitted by SparkPeople user SARAHTHOMAS1.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 172.4
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 16.2 mg
Total Carbs: 26.5 g
Dietary Fiber: 3.1 g
Protein: 4.5 g

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Member Reviews

LBJMOM
can these be baked to crunchiness? and can you sub flour for wheat germ.... - 1/21/09

Reply from SARAHTHOMAS1 (1/21/09)
I wouldnt suggest subbing flour for wheat germ, although I dont know why it wouldnt work...I just havent tried it. I sub the two out in muffin and cookies all the time, I just dont know how it would affect the consistency of these. And as far as the crispiness, I wouldnt bake them any longer, they