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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Ingredients:
2 cup(s) rolled oats |
1/2 cup(s) light brown sugar, unpacked |
1/2 cup(s) wheat germ |
3/4 teaspoon(s) ground cinnamon |
1 cup(s) whole wheat flour |
2/3 cup(s) dried, sweetened cranberries |
1/4 cup(s) slivered almonds |
3/4 teaspoon(s) salt |
1/2 cup(s) honey |
2 large egg whites (or 1 whole egg) |
1/4 cup(s) canola oil |
1/4 cup(s) banana, (1 medium) very mashed |
2 teaspoon(s) vanilla extract |
Directions:
1. Preheat the oven to 350ºF. Generously grease a 9x13 glass dish, and line it with parchment paper.
2. Toast the almonds in the oven or on the stovetop. Set aside to cool a bit.
3. In a large bowl, combine oats, sugar, wheat germ, cinnamon, flour, cranberries, almonds, and salt. In a separate medium bowl or large measuring cup, whisk honey, egg whites, oil, banana, and vanilla together until well combined. Make a well in the middle of the dry ingredients, and pour the honey mixture into the well.
4. Combine the wet and dry ingredients with your hands until everything is moistened and mostly holding together in a loose ball. Flip the mixture onto the baking dish and pat into one giant rectangle, leaving a 1/2-inch border around the edges.
5. Bake for 25 to 35 minutes, or until edges begin to brown. Remove from oven and let cool for 5 minutes, then cut into squares.
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