1 cup quick-cooking oats
1 cup bran cereal
¼ cup whole-wheat flour
1 cup walnut pieces
1 ½ cups coarsely chopped stemmed dried figs
½ cup nonfat dry milk
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup honey
2 large eggs
1. Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
2. Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor;
3. Add the honey and eggs; pulse until well combined.
4. Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned
around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store
in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for
up to 3 months.