Hearty Oat and Barley Bars

These oat and barley bars can serve a dual purpose for children and adults alike. They are a quick and very nutritious breakfast on the run or they can be packed into school lunches. And unlike commercial bars, they contain few preservatives or additives.

• Ready In: 30 mins
• Yields: 1 9-inch square pan

Ingredients

• 1 1⁄2 cups rolled oats (large or quick flakes)
• 1  cup barley
• 1⁄2 cup  shredded coconut
• 1⁄2 cup dried cranberries
• 1⁄4 cup unsalted sunflower seeds
• 1  cup  light peanut butter
• 1  cup brown sugar
• 1⁄3 cup unsalted butter
• 2  teaspoons vanilla
• 1  teaspoon cinnamon
• 1  large egg

Directions

1. Preheat oven to 350°F Grease and line a 9-inch square pan with parchment paper so the paper hangs over the sides of the pan.
2. In a bowl, toss together oats, barley flakes, coconut cranberries and seeds. Set aside.
3. In a saucepan, combine peanut butter, brown sugar, butter, vanillla and cinnamon and stir over medium-low heat until melted. Pour melted mixture over dry mixture and stir together. Blend in egg and spread mixture into pan, patting down evenly.
4. Bake for 30 minutes and then let cool for 20 minutes. Cut into bars and store in an airtight container.