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2 ½ cups rolled oats

¼ cup whole wheat flour

¼ cup ground flaxseed

½ cup dry milk or soy protein powder

½ cup toasted wheat germ

½ cup chopped, toasted walnuts

1 cup dried cranberries or raisin or both

1 cup of honey

½ cup natural salted peanut butter

1 tablespoon olive oil

Dash of cinnamon

1-    Preheat the oven to 325 F. Line a 9-by-13 inch baking pan with foil, or lightly oil it with olive oil

2-    In a medium bowl, combine the oats, flour, flaxseed, dry milk, wheat germ, walnuts and cranberries

3-    In a small saucepan, stir together the honey, peanut butter, and olive oil over medium-low heat until warm and well blended. Add to the dry ingredients and mix quickly until well combined.

4-    With lightly oiled hands, pat the mixture evenly into the prepared baking pan. Bake until the edges begin to brown, about 25 minutes. Let cool in the pan on a wire rack for 10 minutes, and then cut into bars. When cool, remove the bars from the pan and store in an airtight container in the refrigerator.