Makes 16 bars
2 cups rolled oats
1⁄2 cup brown sugar
1/3 -cup wheat germ
2 tbsp ground flaxseed
1⁄2 tsp ground cinnamon
1 cup Whole Wheat pastry flour
3⁄4 teaspoon salt
3⁄4 cup dried apricots, roughly chopped
1⁄2 cup plus 1 tbsp local honey
1 egg, beaten
1⁄2 cup Lemon Olive Oil
1 tsp vanilla extract
Directions: Preheat oven to 350 degrees.
In a large mixing bowl, sift together oats, brown sugar, wheat germ, flaxseeds, cinnamon, flour, and salt. Add in honey, egg, olive oil, and vanilla extract and stir until mixture is fully incorporated.
Lightly grease an 8×8 square baking pan. Using the back of a large spoon (or clean fingers), press mixture into a square mold, roughly 1 inch thick. Bake for 18-20 minutes or until the top is slightly golden; careful not to over bake as bars will become very dry.
Once bars have cooled, slice into 16 even squares and wrap individually in BPA- free saran wrap or foil. Store in a cool cupboard or fridge. Great to take on the go or for a nutritious dessert!