- 2 cups oats
- ½ cup slivered almonds, optional
- 1 cup toasted wheat germ
- 1 t cinnamon
- ¼ t salt
- ¼ cup water
- 2 T butter
- ½ cup plain, low fat Greek yogurt
- ½ cup honey
- ½ cup dried cranberries
- 1 t sesame seeds, optional
Preheat oven to 350. Line an 11×7 baking dish with parchment paper or foil.
Combine the oats and almonds, if using, on a baking sheet and toast in the oven until golden brown, about 8 minutes. Remove from oven and transfer into a large bowl. Turn the oven up to 375.
Stir in the wheat germ, cinnamon and salt. Melt the butter with the water; stir into the oat mixture. Stir in the yogurt and the honey and mix until well combined. Stir in the dried cranberries.
Press the mixture evenly into the bottom of the prepared baking dish. Score into 24 bars. Sprinkle over sesame seeds if using. Bake at 375 for 20-25 minutes or until golden brown and crispy around the edges. Cool in the pan about 10 minutes, then cut into bars. Cool completely. Store in an airtight container. Makes 24.
Equipment: baking dish, baking sheet, parchment paper or foil, oven