Nutritional note from Junelle Lupianai: "This bar is a perfect mid-afternoon snack to bring with you to work or for your children." The oats and cereal provide whole-grain goodness, and the nuts and seeds provide plant protein and fat. Flaxseed meal is included here for its nutritional punch, but its optional.
Recipe information
Yield
Makes 30 bars
Ingredients
Preparation
Step 1
PREHEAT the oven to 350° F. Lightly grease an 8" by 8" baking sheet or cake pan with vegetable cooking spray and set aside.
Step 2
SPREAD the oats, nuts, and flaxseed meal on a sheet pan and bake until very light golden brown and fragrant, 10 to 12 minutes. Transfer to a large bowl.
Step 3
BRING the water to a boil in a medium saucepan. Remove from the heat and add the 7-grain cereal; set aside until the water is absorbed, 2 minutes. Add the peanut butter and honey, stir well, and place over medium-low heat. Cook, stirring constantly, until the mixture is thick and glossy and pulls away from the sides of the pan, 1 1/2 to 2 minutes.
Step 4
SPOON the fruit and salt into the hot peanut-butter mixture and immediately pour into the bowl with the grains. With a large rubber spatula, work the peanut butter-fruit mixture into the grains until evenly coated. (The mixture will become very sticky; it may be necessary to work the mixture with your hands.)
Step 5
TRANSFER the mixture to the prepared pan, working it out to the edges with your fingers and pressing to a uniform 1/2-inch thickness. Refrigerate until firm, at least 2 hours.
Step 6
CUT the cooled cake into bars measuring 1 1/2" by 1 1/4" and serve immediately, or wrap individually in plastic wrap. (The bars will keep room temperature for up to two days, and refrigerated for up yo four days.)
