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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: