½ cup (125 mL) dried cranberries, coarsely chopped
½ cup (125 mL) dried apricots, small diced
¼ cup (60 mL) powdered milk
1/3 cup (80 mL) maple syrup
1/3 cup (80 mL) lightly packed brown sugar
1/3 cup (80 mL) canola oil
Place rack in middle of oven and preheat to 180 °C (350 °F).
Line the rectangular baking dish with a sheet of parchment paper.
In the bowl, mix the oats, puffed rice, wheat or oat bran, dried fruits and powdered milk. Set aside.
In a small saucepan, bring maple syrup, brown sugar and oil to boil. Cook for 2 minutes. Pour into dry ingredients and combine until batter is moistened. Add eggs and mix until cereal mixture sticks together.
Spread mix evenly in dish and press firmly so that layer is uniform. Cook in oven for approximately 15 minutes or until cereal is lightly browned. Place dish in freezer for about 15 minutes. Unmould and cut into 20 bars.
Bars will stay fresh in a sealed container for up to two weeks. At this stage they can also be frozen, if desired. Bars can also be wrapped individually in plastic wrap.
CHEF’S TIP:Make sure the bars have cooled down before cutting them. You can also portion balls from the start of the recipe instead of pressing the mixture into a rectangular dish to avoid having to cut the bars in the last step.
NUTRITIONIST’S TIP: For an even healthier snack, bring a piece of fresh fruit to eat with your bar!