| ||2 || cups rolled oats |
| ||½ || cup wheat germ |
| ||1 || cup chopped pecans, walnuts, almonds, etc. |
| ||½ || cup roasted sunflower seeds |
| ||⅓ || cup honey |
| ||2 || Tbsp. brown sugar |
| ||2 || Tbsp. butter |
| ||2 || Tbsp. peanut butter |
| ||1 || Tbsp. vanilla |
| ||~ || Pinch of salt |
| ||1 || cup dried blueberries, cranberries, etc. |
| ||2 || oz. white chocolate (optional) |
- Spray a 9-inch square baking dish with baking spray or grease with butter. Preheat oven to 350 degrees.
- Combine oats, wheat germ, nuts, and sunflower seeds in a small bowl. Spread in an even layer in a baking dish and toast until golden brown, about 15 minutes.
- Combine honey, brown sugar, butter, peanut butter, vanilla, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until mixture is smooth, about 5 minutes.
- Place the oat mixture in a large bowl and add the honey mixture, then add the dried berries. Stir to combine. Pour into the prepared pan and press down to spread in an even layer. Refrigerate until cold and set, about 1 hour. Cut into 16 bars.
- Melt the white chocolate in the microwave or over a double boiler. Arrange the bars on a wire rack, spaced at least 1 inch apart. Drizzle white chocolate over the bars and refrigerate until set, about 15 minutes. Wrap individually and refrigerate in an airtight container.
If you’re making these for anybody with nut allergies, replace the 1 cup nuts with an equivalent amount of something else dry: more seeds, shredded coconut, banana chips, etc. Replace the peanut butter with butter.
Read more about quick and healthy breakfasts for kids in Keri Fisher’s “The breakfast club.”