1 1/2 C. granola

1/2 C. Spanish peanuts

1/2 C. miniature candy-coated chocolate candies (or miniature
chocolate chips)

1/2 C. dried currants

1 C. dried prunes

1/2 C. dried apricots

1/4 C. dried blueberries

In large bowl, combine granola, peanuts, candies and currants. Set aside. In food processor, combine prunes, apricots and blueberries. Process until smooth. Add processed fruit to granola mixture. Mix well.

Form about 1/3 cup mixture into a tightly packed 4-by-1 1/2-by-3/4-inch bar. Place bar on prepared baking sheet. Repeat with remaining mixture. Let bars air-dry overnight on kitchen counter. Store bars in airtight container between sheets of wax paper.

Makes 10 bars

1 C. dried apricots

3/4 C. almonds

3/4 C. walnuts

1/2 C. honey

1/2 C. wheat germ

2/3 C. flour

2 T. oil

2-4 T. water

Preheat oven to 350° F.

Chop apricots, almonds and walnuts in food processor. Mix fruit and nuts with honey, wheat germ, flour and oil. Mix well. Add enough water to form a thick batter.

Press into an 8-by-8-inch square, greased pan. Bake 30 minutes or until firm.

Cut into 12 bars, but leave in pan to cool. Later, package individually and store in refrigerator or freezer.

Makes 12 bars.

Source: Great Outdoor Recreation.

1 1/2 C. rolled oats

1 C. crispy-brown-rice cereal

1/4 C. sesame seeds

1 1/2 C. dried apricots

1 1/2 C. raisins or currants

1/2 C. nonfat protein powder

1/2 C. toasted wheat germ

1 C. brown rice syrup or light corn syrup

1/2 C. granulated sugar

1/2 C. reduced-fat peanut butter

1 1/2 t. vanilla extract

1/2 te. cinnamon

Preheat oven to 350° F. Spread oats, cereal and sesame seeds in 13-by-9-inch nonstick jellyroll pan. Bake, stirring occasionally, until oats are toasted, about 15 minutes.

Meanwhile, using a food processor, chop apricots; transfer to large bowl. Add raisins, protein powder and wheat germ; toss with hands to mix. Lightly coat jellyroll pan with cooking spray.

In heavy saucepan over medium-high heat, combine syrup and sugar; bring to boil. Reduce heat to low, stir in peanut butter, vanilla and cinnamon. Quickly pour syrup over oatmeal mixture and stir well. With wet hands or spatula, immediately spread warm mixture into the jellyroll pan, pressing into a thin, even layer. (Caution: if you work too slowly, mixture will harden and be difficult to spread).

Chill until firm, at least four hours. Cut into 2-by-3-inch bars. Bars may be wrapped individually in wax paper or foil or stored in an airtight container with waxed paper between layers. They can be refrigerated up to four weeks or frozen for longer storage.

Makes 30 bars.

1/4 C. chopped walnuts

1 C. raisins

1/2 C. dried mango

1/2 C. dried ginger

1/2 C. dried papaya

1 C. whole-wheat flour

3 T. canola oil

1 T. vanilla or 1 t. coconut extract

1/4 t. salt

2 whole eggs

1 egg white

16 oz. crushed pineapple (canned may be substituted)

Preheat oven to 350 degrees. Toast walnuts in pan until golden brown, approximately 8 minutes. Spray a 9-by-5-inch loaf pan and set aside.

Combine toasted walnuts, dried fruits and flour in large bowl and mix well. In another bowl, combine remaining ingredients and mix well. Add to dry ingredients and mix well. Spoon into prepared baking pan and bake approximately 1 hour or until knife inserted in center comes out clean. Cool on rack.

Turn out of pan, wrap tightly, and refrigerate until cold. Cut into 16 slices, then cut slices in half. Stores up to 2 weeks.

Makes 32 bars.

1 C. oat bran

1/2 C. toasted sunflower and/or sesame seeds, ground

1/2 C. soy milk powder

1/2 C. raisins

2 T. carob powder

1/2 C. brown rice, cooked and minced

1/2 C. peanut butter

1/2 C. honey, warmed

In large bowl, mix oat bran, seeds, milk powder, raisins and carob powder. Add brown rice, peanut butter and honey. Stir and knead until thoroughly mixed (a cake mixer works well for this). Dough can be reasonably soft, as refrigeration helps bind it all together. Cover and refrigerate overnight.

Makes 16.

1 C. dark raisins

1/2 C. golden raisins

1/3 C. butter or margarine

1/2 C. sugar

1 egg

1/2 C. golden (or dark) molasses

1 1/4 C. whole-wheat flour

1/2 C. nonfat dry milk

1/4 C. toasted wheat germ

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 t. ground ginger

1/2 C. liquid milk

1 C. quick cooking oats

1 C. sliced almonds (optional)

Preheat oven to 350 degrees. Chop raisins (using a food processor if possible).

Cream butter, sugar, egg and molasses. Combine flour, dry milk, wheat germ, baking powder, baking soda, salt and ginger in separate bowl. Blend into creamed mixture with liquid milk. Stir in oats, raisins and half the almonds (if desired). Pour into greased 13-by-9-by-2-inch pan and spread evenly. Sprinkle with remaining almonds (if desired). Bake about 30 minutes. Cool in pan and cut into 1-by-4-inch bars.

Serves 28

Nonstick vegetable oil spray

3 C. puffed whole grain cereal (such as Kashi)

1/4 C. walnuts, chopped

1/4 C. chopped pitted dates

1/4 C. dried tart cherries

1/2 C. raisins

1/3 C. creamy peanut butter or almond butter

1/4 C. honey

1/4 C. light corn syrup

Preheat oven to 350 degrees. Spray a 9-inch square metal baking pan with nonstick spray. Mix cereal, walnuts, dates, cherries and raisins in a medium bowl. Combine peanut butter, honey and corn syrup in a heavy small saucepan. Bring to a boil, whisking constantly until mixture bubbles vigorously and thicken slightly, about one minute.

Pour peanut butter mixture over the cereal mixture in the bowl; stir to blend.

Transfer the mixture in a prepared pan; press to compact. Bake until just golden around edges, about 10 minutes. Cool completely.

Cut into nine bars.

Can be prepared three days ahead. Store in a single layer between sheets of foil in an airtight container at room temperature.

Raisinets Oatmeal Bars

A great treat to bring hiking or camping for an instant energy boost. 

Prep: 12 min - Cook: 18 min
 
1½ cups flour 
1 teaspoon baking soda 
¾ teaspoon ground cinnamon 
½ teaspoon salt 
1 cup firmly packed brown sugar 
¾ cup butter or margarine, softened 
1½ teaspoons vanilla extract 
1 egg 
1 package (14-oz.) NESTLÉ RAISINETS Milk Chocolate-Covered Raisins 
1¾ cups quick or old-fashioned oats, divided 
 
Preheat oven to 350°F.
Grease a 13x9-inch baking pan.
Combine flour, baking soda, cinnamon and salt in a small bowl. 
Beat sugar, butter and vanilla extract in a large mixing bowl until creamy.
Beat in egg; gradually beat in flour mixture. 
Stir in Raisinets and 1½ cups oats.
Spread into prepared baking pan.
Sprinkle with remaining oats.
Bake for 18 to 20 minutes or until golden brown.
Cool completely in pan on wire rack.
Cut into bars. 

Makes 24 bars

Backpacker Bars recipe

1 cup butter
1 1/2 cups packed brown sugar
1 cup quick cooking oats
1 cup whole wheat flour
1 cup white flour
1/2 cup wheat germ
4 teaspoons grated orange peel
4 eggs, lightly beaten
2 cups whole almonds
1 cup chocolate chips
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup shredded coconut

Heat oven to 350 degrees F. Cream butter with 1 cup brown sugar. Stir in oats, wheat flour, white flour, wheat germ and orange peel. Press mixture into bottom of an ungreased 13 x 9-inch baking pan.

Combine eggs, almonds, chocolate chips, dates, apricots, coconut and remaining 1/2 cup brown sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly in pan. Bake 30 to 35 minutes and cool before cutting into bars.