Credit: Ontario Beekeepers’ Association
Line a 13 x 9-inch (3.5 L) baking pan with foil, leaving 2-inch (5 cm) overhang at each end; grease foil.
In large bowl, combine oats, flour, carrots, apple, sunflower seeds, walnuts, cinnamon and salt. In medium bowl, whisk egg, oil, honey, sugar and vanilla until blended. Pour over dry ingredients and mix until thoroughly combined.
Spoon mixture into prepared pan, press firmly into an even layer with a spatula. Bake in 375°F (190°C) oven for about 30 minutes or until lightly browned around the edges and firm to the touch. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board. With large knife cut into bars. Store covered in the refrigerator.
Tips: Freeze wrapped bars in an air-tight container. Thaw at room temperature for 15 minutes or pack frozen into lunch box.
Ingredients
Directions
Line a 13 x 9-inch (3.5 L) baking pan with foil, leaving 2-inch (5 cm) overhang at each end; grease foil.
In large bowl, combine oats, flour, carrots, apple, sunflower seeds, walnuts, cinnamon and salt. In medium bowl, whisk egg, oil, honey, sugar and vanilla until blended. Pour over dry ingredients and mix until thoroughly combined.
Spoon mixture into prepared pan, press firmly into an even layer with a spatula. Bake in 375°F (190°C) oven for about 30 minutes or until lightly browned around the edges and firm to the touch. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board. With large knife cut into bars. Store covered in the refrigerator.
Tips: Freeze wrapped bars in an air-tight container. Thaw at room temperature for 15 minutes or pack frozen into lunch box.
