No-Bake Flaxseed-Nut Bars

No-Bake Flaxseed-Nut Bars

Ingredients:
1 cup old-fashioned rolled oats
¼ cup whole flaxseed
1 cup whole grain puffed rice, puffed wheat, or toasted oat cereal
1 cup dried blueberries or cranberries
½ cup unsalted roasted peanuts
½ cup almonds, coarsely chopped
½ cup nonfat dry milk
¼ tsp salt
¾ cup natural peanut butter, almond butter, or cashew butter
⅔ cup honey
1 tsp vanilla extract

Directions:
1. Line a 11 x 7-in (28 x 18-cm) or 9-in (23 cm) square baking dish with foil, leaving a 1-in (2.5 cm)
overhang on opposite sides. Coat with cooking spray.
2. In medium skillet over medium-low heat, toast oats, stirring constantly, for 3 to 4 minutes, or until
aromatic and golden. Transfer to large bowl. In small skillet over medium-low heat, toast flaxseed
for 2 to 3 minutes, or until aromatic and starting to pop. Transfer to small bowl and let cool. In spice
grinder (such as a clean coffee grinder) or blender, grind flaxseed into coarse meal. Add to oats. Add
cereal, blueberries, peanuts, almonds, dry milk, and salt and stir to mix.
3. In small saucepan, combine peanut butter and honey. Cook, stirring, over low heat until blended
and smooth about 1 minute. Stir in vanilla. Add to oat mixture, mix well, and transfer to baking dish.
Use a piece of plastic wrap to press mixture firmly into an even layer. Cover with plastic wrap and
refrigerate for 30 minutes, or until firm. Using foil overhang, lift bars and transfer to cutting board.
Cut into 24 bars. Store, covered or individually wrapped, in refrigerator for up to 2 weeks.