3 large eggs, beaten
2 cups rolled oats
1/3 cup whole wheat pastry flour
1/3 cup unsalted pumpkin seeds
1/3 cup unsalted sunflower seeds
1/2 tsp. salt (omit if seeds are salted)
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/3 cup shredded white cheddar cheese, plus 3 Tbsp. for sprinkling on top
1/3 cup chopped sun-dried tomatoes packed in oil (reserve the oil)
2 Tbsp. oil from sun-dried tomatoes
1/2 tsp. oregano (optional)
1/2 tsp. dried basil (optional)
- 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.
Use sun-dried tomatoes not packed in oil, but 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.