Ingredients Jump to Instructions ↓

  1. 1/4 cup raw or toasted wheat germ

  2. 1/4 cup shelled sunflower seeds

  3. 1/2 cup shelled peanuts

  4. salt

  5. 1/2 cup raisins

  6. 2 cups 1-minute rolled oats

  7. 2 cups puffed rice cereal (hs note: I used puffed brown rice cereal)

  8. 1 cup crunchy peanut butter

  9. 1 cup brown sugar, firmly packed

  10. 1 cup maple syrup

  11. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Previous Post Beeramisu: A Twist on Tiramisu Next Post Flea Market Finds Preheat the oven to 350 degrees.

  2. If using raw wheat germ, spread it on a baking sheet and toast for a few minutes until fragrant.

  3. Spread the sunflower seeds and the peanuts in an even later on separate baking sheets and toast in the oven - the sunflower seeds will take about 6 minutes and the peanuts will take 15 to 20 minutes. Remove and let cool; salt the peanuts lightly.

  4. Mix the wheat germ, sunflower seeds, peanuts, raisins, oats, and puffed rice in a large bowl. In a separate bowl that fits your microwave, mix the peanut butter, brown sugar, and maple syrup; microwave on high for 2 minutes. Add the vanilla extract and stir until well blended. Pour over the dry ingredients and fold in until everything is evenly coated.

  5. Grease an 8-inch-square baking pan and transfer the mixture from the bowl. Cover the surface with waxed paper and press it down firmly. Refrigerate until completely cool. Cut into eight 2x4-inch bars.

  6. Print Recipe


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