2 cups rolled oats
½ cup wheat germ
1 cup sliced almonds
½ cup of semisweet or bittersweet chips or chunks (about 3 ounces)
½ cup dried cranberries or cherries
1 can (14 ounces) sweetened condensed milk
Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Grease a 9-inch baking pan with vegetable cooking spray. For bars’ easy removal line the pan, from bottom up to the sides with a 9-by-18-inch strip of heavy-duty foil, or baking parchment paper. Grease foil with vegetable cooking spray.
Mix all ingredients in a medium bowl. Turn into prepared pan and pat down until firmly packed.
When bar is firm, use foil handles to remove the pan. Remove foil and use a long, sharp knife to cut bar into 16 1- by 4-inch bars. Can be stored in an airtight container up to 1 week, or frozen.
Gluten-free variation: Follow recipe above, but instead of wheat germ, use ½ cup rolled oats that have been finely ground in a food processor.
Yield: 16 servings
Per serving: 206 calories, 31g carbohydrates, 5g protein, 8g fat (3g saturated), 8mg cholesterol, 3g fiber, 32mg sodium