Our Recipe Collection

Oats and More Bars

1/2 cup Hodgson Mill Naturally White Flour
1/4 cup Hodgson Mill Whole Wheat Graham Flour
1/4 cup Hodgson Mill Milled Flax Seed
1/2 cup Hodgson Mill Steel Cut Oats
1/2 cup Hodgson Mill Wheat Germ with Cinnamon & Milled Flax Seed
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 cup brown sugar, firmly packed
1 egg
2 tbsp. olive oil
1 1/2 cups water
1 large ripe banana, mashed

Bring 1 1/2 c. water to boil, add oats, and remove from heat. Soak oats overnight. Next morning, cook 20 min. or until oats are softened. Set aside to cool. Preheat oven to 350°

In a small bowl, stir together flours, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, combine banana, oats, brown sugar, egg, and oil. Stir until well combined. Stir in flour mixture, flax, and wheat germ.

Press into a lightly oiled 13 x 9 pan and bake 20-25 minutes or until light brown.
Cool on wire rack. Yield: 24 bars

Recipe Nutrient Analysis: 1/24 of recipe Each cookie: 73 calories;1 g dietary fiber; 12 g carbohydrates; 2 g protein; 2 g fat; 9 mg cholesterol; 55 mg sodium; 0 .12 saturated fat.