Ingredients
| Large eggs, beaten |
3
|
| Rolled oats |
2 cups
|
| Whole wheat pastry flour |
1/3 cup
|
| Unsalted pumpkin seeds |
1/3 cup
|
| Unsalted sunflower seeds |
1/3 cup
|
| Salt (omit if seeds are salted) |
1/2 tsp.
|
| Garlic powder |
1/2 tsp.
|
| Oregano (optional) |
1/2 tsp.
|
| Dried basil (optional) |
1/2 tsp.
|
| Ground black pepper |
1/4 tsp.
|
| Shredded white cheddar cheese |
1/3 cup + 3 tbsp. for sprinkling on top
|
| Chopped sun-dried tomatoes packed in oil (reserve the oil) |
1/3 cup
|
| Oil from sun-dried tomatoes |
2 tbsp.
|
Directions
- PREHEAT oven to 350° F. GREASE 8×10 (or similar) baking dish and SET ASIDE.
- In a large bowl, STIR together the oats, flour, seeds, salt, spices, pepper, cheeses, and sun-dried tomatoes. ADD the eggs and oil and STIR until fully incorporated.
- PRESS the dough into the prepared baking dish in an even layer. SPRINKLE with remaining Parmesan cheese. BAKE for 25-30 minutes, until bars are firm and browned.
- REMOVE from oven and let cool completely. CUT into 12 bars and remove from pan. STORE in a sealed container in the fridge for up to a week or in the freezer for up to a month.
Tips
- If you use sun-dried tomatoes not packed in oil, you’ll want to rehydrate them with hot water before adding to the mixture. Drain and discard the water from rehydrating and replace the tomato oil in the recipe with olive oil.