½ C vegetable oil
½ C honey
2 tsp. vanilla extract
1 large egg
2 C old-fashioned oats, uncooked
¾ C all-purpose flour or rice flour
½ C light brown sugar
½ C. sliced almonds
½ C toasted wheat germ
1/3 c white chocolate chips
1/3 c chopped dried apricots
¾ tsp. salt
Preheat oven to 350. Line 9” X 13” metal baking pan with nonstick foil (if not using nonstick, lightly grease foil).
In 2-cup liquid measuring cup, stir oil, honey, vanilla, and egg until mixed. In large bowl, with fork, mix oats, flour, sugar, almonds, wheat germ, raisins, and salt until combined. With rubber spatula, stir honey mixture into oat mixture until blended; scrape into prepared pan. With wet hand, pat oat mixture evenly into pan.
Bake 25 to 30 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour.
When cool, transfer using foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store in tightly sealed container at room temperature up to 2 weeks.