These bars are full of crunchy seeds, wheat germ, and rolled oats for fiber, and protein. Since they keep in the freezer for months, I love to grab them straight from the freezer and pack them for snacks on the ski hill.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup brown sugar, packed
- 1 cup wheat germ
- 1 teaspoon cinnamon
- 2 cups whole wheat flour
- 2 eggs, beaten
- 1 cup honey
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- ½ cup flax seeds
- ½ cup sesame seeds
- ½ cup sunflower seeds
- ½ cup semi-sweet chocolate chips
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×14 inch ovenproof baking dish.
Step 2
Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.
Step 3
Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 321 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat2g | 10% |
Cholesterol16mg | 5% |
Sodium110mg | 5% |
Total Carbohydrate44g | 16% |
Dietary Fiber5g | 17% |
Total Sugars23g | |
Protein6g | |
Vitamin C0mg | 1% |
Calcium63mg | 5% |
Iron2mg | 12% |
Potassium211mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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