1 cup uncooked quick oats
1⁄2 cup toasted wheat germ
1⁄4 cup white whole wheat flour
1⁄2 cup dried apricot halves
4 oz dried fig, stems removed (1/4 cup)
1⁄2 cup raisins
1⁄2 cup almonds, whole, unblanched variety
1⁄4 cup dry-roasted salted sunflower seeds
1⁄4 cup dried cranberries
3⁄4 tsp ground cinnamon
1⁄8 tsp table salt
1⁄2 cup regular liquid egg substitute
1⁄3 cup maple syrup
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with foil, allowing the excess foil to extend over the rim of the pan by 2 inches. Lightly spray the foil with nonstick spray.
Combine the oats, wheat germ, flour, apricots, figs, raisins, almonds, sunflower seeds, dried cranberries, cinnamon, and salt in a food processor, in batches if necessary, and process until finely chopped. Add the egg substitute and maple syrup; pulse until the mixture is well blended.
Spoon the fruit mixture into the prepared pan and press to form an even layer. Bake until firm and browned along the edges, about 20 minutes. Let cool completely in the pan on a wire rack. Lift the bars from the pan using the foil as handles. Cut into 24 bars. Yields 1 bar per serving.
White whole-wheat flour can be found in large supermarkets and in specialty-foods stores. It is finely milled from a special strain of wheat known as hard white spring wheat.