1 c. regular rolled oats
1/2 c. sesame seeds
3 c. chopped dried fruit--such as apricots, peaches, apples, dates,
prunes or whole raisins
2 c. nuts
1/2 c. nonfat dry milk
1/2 c. toasted wheat germ
1 c. light corn syrup
3/4 c. sugar--may be cut if desired
1 1/4 c. chunk-style peanut butter
Spread oats into baking pan. Bake in 300 degree F. oven until oats are
toasted, about 25 minuites. Stir frequently to prevent scorching. Can
be done in a microwave oven; see directions for your model.
Place sesame seeds in a frying pan over medium heat. Shake often or stir
until seeds are golden, about 7 minutes. Pour into large bowl.
Add nuts, fruit, dry milk and wheat germ. Mix well.
Spray or butter a 10x15 inch cookie or jelly roll pan. Mix hot oats into
fruit and nut mixture.
In frying pan, combine corn syrup and sugar. Bring to a rolling boil
over medium high heat, stirring frequently.
Remove from heat and quickly stir in peanut butter. At once, pour over
mixture and mix well. Quickly spread into pan and press into even
layer. Cover and chill until firm, at least 4 hours. Cut into desired
size pieces. Wrap in foil or plastic. Store in refrigerator up to 4
weeks or freeze for longer storage.
Note: By not using coconut or chocolate as many other recipes do,
you cut the fat and cholesterol and make a better health bar. Of course, if
you do decide to add coconut or chocolate, we won't tell!