Homemade Energy Bars

1 1/2 cups rolled oats (not instant)
1 cup puffed brown rice cereal
1/4 cup toasted almonds broken up (I put them in a
food processor and pulse until broken up)
1 1/2 cups diced dried apricots
1 1/2 cups currants or raisins
1/2 cup nonfat vanilla protein powder
1/2 cup toasted wheat germ
1 cup brown rice syrup (can be found at organic
grocery stores - M.O.M. or Whole Foods)
1/2 cup blue agave nectar (M.O.M. or Whole foods) -
has lower glycemic level than sugar but same amt. of
sugar can be used if desired
1/2 cup reduced fat peanut butter
1 1/2 tsp. vanilla extract
1/2 tsp. cinnamon

Preheat oven to 350 degrees. Spread oats, cereal and
almonds on a 13" x 9 " nonstick pan lined with
parchment paper. Bake, stirring occasionally, until
oats are toasted, about 15 min. Meanwhile, chop
apricots, using a food processor if possible; transfer
to a large bowl. Add currants, protein powder and
wheat germ; toss with rubber spatula to mix.

In a heavy saucepan over medium-high heat, combine
rice syrup and agave nectar; bring to a boil. Reduce
heat to low, stir in peanut butter, vanilla and
cinnamon. QUICKLY pour syrup over oatmeal mixture and
stir well. With a spatula, immediately spread warm
mixture into the jelly roll pan. Place another piece
of parchment paper on top of the mixture and press
into a thin, even layer. You must work quickly to
prevent the mixture from becoming too cool and
difficult to spread. Chill until firm, at least 4
hours.

Cut into 2" x 3" bars or whatever size desired. Wrap individually in plastic or foil and store in an air-tight container and refrigerate. They can also be frozen for longer storage.