These are good, and really good for breakfast. I made to take camping and sent them off with the guys for morning fishing. They were a hit and my husband says they carried him for a long time, yay for me!
What you need and what to do:
3.5 cups old fashioned oats
1.5 cup whole wheat flour
3 teaspoons cinnamon
1.5 teaspoon baking powder
1/2 teaspoon kosher salt
2 1/4 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
4 tablespoons honey
4 tablespoons natural peanut butter or almond butter
3/4 cup unsweetened applesauce
1 large egg
1 teaspoon pure vanilla extract
3/4 cups currants or raisins
3/4 cup chopped nuts such as pecans or walnuts
Place rack in the center and heat oven to 375 degrees. Lightly coat an 9x13 inch square pan with cooking spray.
In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt. In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla. Stir in nuts and raisins or currants.
Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet.
Bake for 25-30 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, slice in half and add peanut butter and jelly, put back together and individually wrap in plastic wrap. Makes 12 bars
Once cooled, bars can be kept in the refrigerator for 5 days or frozen in a zip-top bag for up to 4 months. If you freeze, freeze them whole, then thaw, slice and stuff with peanut butter and jelly. Let thaw in the refrigerator for 24 hours before stuffing. Adapted from Fully Plated