1 1/2 C. rolled oats
1 C. crispy-brown-rice cereal
1/4 C. sesame seeds
1 1/2 C. dried apricots
1 1/2 C. raisins or currants
1/2 C. nonfat protein powder
1/2 C. toasted wheat germ
1 C. brown rice syrup or light corn syrup
1/2 C. granulated sugar
1/2 C. reduced-fat peanut butter
1 1/2 t. vanilla extract
1/2 te. cinnamon
Preheat oven to 350° F. Spread oats, cereal and sesame seeds in 13-by-9-inch nonstick jellyroll pan. Bake, stirring occasionally, until oats are toasted, about 15 minutes.
Meanwhile, using a food processor, chop apricots; transfer to large bowl. Add raisins, protein powder and wheat germ; toss with hands to mix. Lightly coat jellyroll pan with cooking spray.
In heavy saucepan over medium-high heat, combine syrup and sugar; bring to boil. Reduce heat to low, stir in peanut butter, vanilla and cinnamon. Quickly pour syrup over oatmeal mixture and stir well. With wet hands or spatula, immediately spread warm mixture into the jellyroll pan, pressing into a thin, even layer. (Caution: if you work too slowly, mixture will harden and be difficult to spread).
Chill until firm, at least four hours. Cut into 2-by-3-inch bars. Bars may be wrapped individually in wax paperor foil or stored in an airtight container with waxed paper between layers. They can be refrigerated up to four weeks or frozen for longer storage.
Makes 30 bars.
Nutrition data, per bar: Calories 146 (17 percent from fat); fat 2.7 g (sat .4 g, mono 1.1 g, poly 1 g); protein 4 g; carbohydrates 29 g; fiber 2.08 g; cholesterol 0 mg; sodium 59 mg; calcium 41 mg.