Categories: Breakfast, Not tried

Ingredients

• 2 cups rolled oats
• 1/2 cup unpacked light brown sugar
• 1/2 cup wheat germ
• 3/4 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 2/3 cup dried, sweetened cranberries
• 1/4 cup slivered almonds
• 3/4 teaspoon salt
• 1/2 cup honey
• 2 large egg whites
• 1/4 cup canola oil
• 1/4 cup very mashed banana (about 1 medium)
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350ºF. Generously grease a 9×13 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.

6. Author’s note: Do not let the mega-bar cool entirely, or it will be impossible to cut.

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