Recipe from Michael Chiarello and Food Network.
- 1 cup quick-cooking oats
- 1/2 cup sliced almonds
- 1/2 cup dark raisins
- 1/2 cup golden raisins
- 1/2 cup dried apricots
- 1/3 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup golden molasses
- 1 egg
- 1 cup unbleached all-purpose flour
- 1/4 cup whole-wheat flour
- 1/2 cup nonfat dry milk
- 1/4 cup toasted wheat germ
- 11/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- Pinch gray salt
- 1/2 cup milk (2 percent is preferable)
- 1 tablespoon unsalted butter
Preheat oven to 300 degrees.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees.
Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
Butter a 13-by-9-by-2 inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1-by-4 inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
Per serving: 179 calories; 6 g fat (3 g saturated fat; 30 percent calories from fat); 28 g carbohydrates; 23 mg cholesterol; 98 mg sodium; 4 g protein; 2.5 g fiber.