Lisa's Oat, Nut, Fruit and Seed Bars

2 days ago 4

Democracy Dies successful Darkness

Whole-grain rolled wheat is disposable successful 16-ounce bags from Bob’s Red Mill (www.bobsredmill.com; the container says "hot cereal"). If you can't find it oregon bid it, usage a full of 4 cups of old-fashioned rolled oats instead; oregon you tin flip successful 1/3 cupful whey macromolecule pulverization with the rolled oats, seeds and effect without worrying astir upsetting the equilibrium of the different ingredients.

The just-baked bars request to chill for 2 to 3 hours earlier cutting. The bars tin beryllium stored successful an airtight instrumentality astatine country somesthesia (in a chill place, but not the refrigerator) for up to 2 weeks.

From Washington cookbook writer Lisa Yockelson.

Ingredients

measuring cup

Servings: 36 approximately 2 1/2-by-1-inch bars

3 3/4 cups old-fashioned rolled oats (do not substitute instant oregon quick-cooking oats)
1/3 cupful whole-grain rolled wheat (wheat flakes; spot headnote)
1 1/4 cups roasted unsalted pumpkin seeds
2/3 cupful roasted unsalted sunflower seeds
1/2 cupful sliced almonds
2 cups firmly packed sweetened flaked coconut
2 1/4 cups firmly packed diced dried effect (preferably a substance of moist, pitted dried prunes and apricots, positive dried tart cherries and dried cranberries)
1/3 cupful aureate flaxseed meal
1/2 cupful rootlike oil, specified arsenic soybean
8 tablespoons (1 stick) unsalted butter, chopped into tablespoonful chunks
1 cupful aureate syrup, specified arsenic Lyle's (may substitute clover honey)
1 cupful firmly packed airy brownish sugar
1/4 spoon salt, preferably good oversea salt
4 teaspoons vanilla extract

Nutritional Facts

Per bar

Calories
240
Fat
13 g
Saturated Fat
4 g
Carbohydrates
29 g
Sodium
60 mg
Cholesterol
5 mg
Protein
5 g
Fiber
3 g
Sugar
16 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington cookbook writer Lisa Yockelson.

Tested by Nathaniel Ahlers.

Published May 18, 2010

Updated March 13, 2026