By Mayo Clinic Staff

Dietitian's tip:

The original breakfast cereal called muesli — a German word meaning "mixture" — combined rolled oats with nuts and fruit. The bars here are perfect for breakfast on the go or for a healthy snack anytime.

Number of servings

Makes 24 bars
  1. Low Sodium


  1. 2 1/2 cups old-fashioned rolled oats
  2. 1/2 cup soy flour
  3. 1/2 cup fat-free dry milk
  4. 1/2 cup toasted wheat germ
  5. 1/2 cup sliced (flaked) almonds or chopped pecans, toasted
  6. 1/2 cup dried apples, chopped
  7. 1/2 cup raisins
  8. 1/2 teaspoon salt
  9. 1 cup dark honey
  10. 1/2 cup natural unsalted peanut butter
  11. 1 tablespoon olive oil
  12. 2 teaspoons vanilla extract


Preheat the oven to 325 F. Lightly coat a 9-by-13-inch baking pan with olive oil cooking spray.

In a large bowl, combine the oats, flour, dry milk, wheat germ, almonds, apples, raisins and salt. Stir well to blend and set aside.

In a small saucepan, stir together the honey, peanut butter and olive oil over medium-low heat until well blended. Don't let the mixture boil. Stir in the vanilla. Add the warm honey mixture to the dry ingredients and stir quickly until well combined. The mixture should be sticky but not wet.

Pat the mixture evenly into the prepared baking pan. Press firmly to remove any air pockets. Bake just until the edges begin to brown, about 25 minutes. Let cool in the pan on a wire rack for 10 minutes, and then cut into 24 bars. When just cool enough to handle, remove the bars from the pan and place them on the rack to cool completely. Store the bars in airtight containers in the refrigerator.

Nutritional analysis per serving

Serving size: 1 bar

  • Total carbohydrate 27 g
  • Dietary fiber 3 g
  • Sodium 75 mg
  • Saturated fat 1 g
  • Total fat 5 g
  • Trans fat 0 g
  • Cholesterol 1 mg
  • Protein 6 g
  • Monounsaturated fat 2 g
  • Calories 177
  • Added sugars 11 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

Aug. 30, 2012