Recipes

1. Preheat oven to 350F. Line 9-by-13-inch pan with foil. Coat foil with cooking spray.
2. Spread oats in rimmed baking pan. Bake 10-15 minutes or until just toasted, stirring twice. Remove from oven; cool. Reduce oven temperature to 300F.
3. In a pan, combine corn syrup, peanut butter, brown sugar, butter, and honey. Heat and stir on medium until peanut butter and sugar melt. Do not let the mixture boil. Remove from heat. Stir in vanilla and salt.
4. In a large bowl, mix oats, cereal, pretzels, wheat germ, and sunflower seeds and pecans. Stir in hot corn syrup mixture. (I find it easier to put on food service gloves and mix with my hands.)
5. Press mixture into the baking dish. Scatter chocolate pieces over the top, pressing into oat mixture. Bake 12-15 minutes or until firm. Cool completely in pan on a wire rack.
6. Invert onto a cutting board and peel off foil. Using another cutting board turn over so that the smooth side is down. Cut into bars and store in a plastic container with wax or parchment paper between layers.

Leftover strategy:

Chop extra bars and stir into low-fat frozen yogurt, or plain low-fat yogurt for weekend indulgence. The bars freeze well and make a good offering for school potluck parties and after-school activities.

Don’t forget to check out our other Back to School recipes!

Turkey and Cheese Spinach Wraps

Yogurt Marinated Chicken Kebabs

Roast Beef with Creamy Parsley Sauce

Mini Ham and Veggie Morning Quiches