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By Casey Barber


  • 2 cups rolled (not instant) oats
  • 1/2 cup whole wheat flour
  • 1 cup roughly chopped dried cranberries, raisins or cherries
  • 1/2 cup nonfat dry milk powder
  • 1 cup roughly chopped roasted unsalted almonds
  • 1/2 cup maple syrup
  • 1/2 cup wheat germ
  • 4 tablespoons butter, melted

Yield: 1 Serving


  • Preheat the oven to 350° and grease an 8-inch or 9-inch square baking pan.
  • Mix all ingredients in a large bowl until fully combined and transfer to the prepared baking pan.
  • Bake for 25 minutes or until golden brown and slightly crispy on top.
  • Cool completely before cutting into bars. Bars keep, well-wrapped, in the refrigerator for a month or in the freezer for three months.

This recipe originally appeared on iVillage.