- Portion size 16 servings
- Credits : Splenda®
- 3 1/2 cups quick-cooking rolled oats (not instant)
- 1/2 cup corn syrup
- 1/2 cup liquid honey
- 1/3 cup butter melted
- 1/4 cup packed Splenda® Brand Brown Sugar Blend
- 1/4 cup chopped dried apricot
- 1/2 cup slivered almonds
- 1/2 cup hulled pumpkin seed (pepitas)
- 1/4 cup sesame seeds
- 1/4 cup flax seed
In bowl, combine oats, corn syrup, honey, butter and SPLENDA® Brown Sugar Blend. Fold in apricots, almonds, pumpkin seeds and sesame seeds. Press into foil-lined, greased 9-inch (2.5 L) square metal cake pan.
Bake in 325°F (160°C) oven for 70 minutes or until golden and firm to the touch. Let cool.
Using foil, lift out of pan. Peel off foil; cut into bars.
Nutritional facts <b>Per bar:</b> about
- Sodium 45 mg
- Protein 7 g
- Calories 272.0
- Total fat 11 g
- Cholesterol 10 mg
- Saturated fat 4 g
- Total carbohydrate 39 g