I have a fabulous recipe to share with you today that was published in the May 2012 Yoga Journal. I am a big fan of Yoga Journal, lots of great articles, recipes and exercise suggestions, I highly recommend. For $1.27/month on my Nook, the price for the value just can’t be beat!
- 2 1/2 C rolled oats
- 1/4 C whole wheat flour
- 1/4 C ground flax seeds
- 1/2 C dry milk or soy protein powder (optional) – I used a vegan protein powder
- 1/2 C toasted wheat germ – I just used regular wheat germ, not toasted.
- 1/2 C chopped, toasted walnuts – I just used raw sunflower seeds because that’s what I had, but I know they added a fabulous crunch!
- 1 C dried cranberries, raisins or any combination – I used raisins but I think you could probably use any dried fruit, also dried ginger would totally taste amazing!
- 1 C honey
- 1/2 C natural salted peanut butter – I actually used sunflower butter because that is what I had in my fridge and it created a real awesome, and unique taste.
- 1 T olive oil
- Preheat the oven to 325 F. Line a 9-by-13-inch baking pan with foil, or lightly oil it with olive or canola oil.
- In a medium bowl, combine the oats, flour, flaxseed, dry milk (if using), wheat germ, walnuts, and cranberries (or other dried fruit).
- In a small saucepan, stir together with honey, peanut butter, and olive oil over medium-low heat until warm and well blended. Add to the dry ingredients and mix quickly until well combined. (The mixture will be sticky and hard to stir.)
- With lightly oiled hands, pat the mixture evenly into the prepared baking pan. Bake until the edges turn brown, about 25 minutes. let cool in the pan on a wire rack for 10 minutes, and then cut into 24 bars. When cool, remove the bars from the pan and store in an airtight container in the refrigerator.
This is really YUMMY, enjoy!