Ingredients

1 C. plus 2 Tbsp. buttermilk baking mix (Bisquick, jiffy type mix)
1/4 C. dark raisins, divided
1-1/2 oz. uncooked quick cooking oats, divided
1-1/2 oz. sliced almonds, divided
3 Tbsp. firmly packed dark brown sugar, divided (Brown Sugar Twin)
1/2 C. skim or nonfat milk
1/4 C. frozen egg substitute, thawed
1 Tbsp. plus 2 tsp. margarine melted
1 Tbsp. toasted wheat germ
1 Tbsp. shredded coconut

Cooking Instructions

Preheat oven to 350 degrees F. In medium mixing bowl, combine baking mix, 2 Tbls. raisins, 3/4-oz. oats, 3/4-oz. almonds, and 1 Tbls. sugar, stirring to combine. Stir in milk and egg substitute. Spray an 8 by 8 by 2-inch nonstick baking pan with nonstick cooking spray. Spread oat mixture in pan; set aside. In medium mixing bowl, combine remaining raisins, oats, almonds, sugar, margarine, wheat germ, and coconut. Sprinkle evenly over oat mixture in pan. Bake for 20 to 25 minutes, until a toothpick inserted in center comes out dry. Set pan on wire rack and let cool. Cut into equal bars.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)