Here’s another recipe I tried this weekend with my 3 1/2 year old son. This one was so easy, even my 19 month old daughter was able to help with the stirring and mixing. Like many of our preschool friends, my son and daughter love cereal bars as a mid-morning snack so we tend to have quite a few in our pantry and I was looking for an alternative quick mid-morning snack. I found this recipe for Muesli Bars in a book by Lucy Burney called Boost Your Child’s Immune System. These bars are not as sweet or sugary as the store bought cereal bars. I replaced the fructose called for with light corn syrup, but if you are looking for a sweeter bar you might want to go with the fructose (fruit sugar).

Ms Burney says “these muesli bars are packed full of immune-boosting minerals”, much needed during this time of brisk am’s followed by warm afternoons, which in my mind leads to children often times getting some type of illness.

Makes 12 - 16 bars

• 5 oz oatmeal
• 5 oz whole wheat flour
• 4 oz chopped walnuts, almonds and pecans (or any assortment of nuts)
• 2 oz wheat germ
• dash of cinnamon
• 2 Tbsp light corn syrup (calls for fructose/fruit sugar)
• 1 Tbsp molasses
• 1 Tbsp flax seed (calls for linseeds)
• 4 oz raisins
• 6 oz (boiling) hot water
• 3 oz walnut or sunflower oil

Preheat the over to 350°F. Mix all the ingredients together in a large bowl by hand. Scrape mixture into a lightly oiled 9 x9 baking pan. Level the top and cook for 40-45 minutes until golden brown. Cut into squares while still hot and cool on a wire rack. Once cool, store in an airtight container.

Other Great Recipes or Cooking Tips

• Organization Tip, Use Custard Cups
• Baked Sea Bass With Black Olive Sauce
• Godiva Chocolate Martini
• Grilled Cajun Potato Wedges
• Shopping Tips: 12 Foods You Should Buy Organic