Oat & Almond Breakfast Bars

I am on a quest to [slowly] become healthier! Since giving up my cereal and milk for breakfast (b/c of Sienna's dairy intolerance), I've been eating a bagel every morning. I knew it wasn't the healthiest (and when I say healthiest- that's what I mean- not less calories but more nutritious) option so when I came across these breakfast bars I had to try them.

I realized in making these bars that I have moved a little away from normal people because it called for wheat germ and I already had some in my cabinet.

I actually prayed that the Lord would help me learn to love these bars and He has! I didn't love them at first but I look forward to them in the morning now. I honestly think my energy level is better after eating these instead of bagels or toast in the a.m.

Even though I didn't love them, other people geraldsusankiranjonathan ate them up! I only ate 5 of the first 20! Don't worry I made more! Will trade babysitting services for breakfast bars!

Oat & Almond Breakfast Bars
Makes 24 bars

1/2 c vegetable oil
1/2 c honey
2 tsp vanilla extract
1 lg egg
2 c old-fashioned oats, uncooked
3/4 c all-purpose flour
1/2 c packed light brown sugar
1/2 c sliced almonds
1/2 c toasted wheat germ
1/2 c raisins
3/4 tsp salt

1. Preheat oven to 350 degrees F. Line 13" by 9" metal baking pan with nonstick foil (If not using nonstick, lightly grease foil).
2. In 2-cup liquid measuring cup, stir oil, honey, vanilla, and egg until mixed. In large bowl, with fork, mix oats, flour, sugar, almonds, wheat germ, raisins, and salt until combined. With rubber spatula, stir honey mixture into oat mixture until blended; scrape into prepared pan. With wet hand, pat oat mixture evenly into pan.
3. Bake 30 to 35 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour.
4. When cool, transfer using foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store in tightly sealed container at room temperature up to 2 weeks.