 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
Entry in RSC #9 Ingredients:
1 1/4 cups rolled oats |
1/2 cup sunflower seeds |
1 egg, beaten |
2 tablespoons brown sugar |
1/2 cup peanut butter |
1/4 cup peanuts |
2 tablespoons milk |
1/2 teaspoon cinnamon |
1/2 teaspoon orange rind (fresh) |
2 tablespoons orange juice (fresh) |
1/2 cup dried apricot, chopped |
2 tablespoons raisins |
1/2 cup sliced almonds |
Directions:
1. Preheat oven to 350 degrees.
2. Toast oats and sunflower seeds on a cookie sheet at 350 degrees for 5-7 minutes until crispy.
3. In a large bowl, combine toasted oats and sunflower seeds with remaining ingredients except for sliced almonds.
4. Press mixture into an 8-inch greased baking dish.
5. Press almonds on top.
6. Bake at 350 degrees 15 minutes or until brown and done. Cool before cutting into bars.
|
|