Preparation

On your mark . . .

• Generously oil the bottom and sides of a 9-inch square baking dish.

• Preheat the oven to 163° C/325° F with a rack in the middle of the oven.

Get set . . .

• Combine the oats and wheat germ in a medium bowl. Pour the mixture evenly across a dry 13- by 18-inch heavy-duty metal baking sheet.

• Bake undisturbed on the middle rack of the oven for 15 minutes. Let cool for 5 minutes, but don’t turn off the oven.

• In the meantime, carefully fit the all-purpose blade in a food processor.

• Add the almonds and close the lid. Process for 15 seconds or until the almonds are finely chopped.

• Add the raisins, cranberries, sunflower seeds, and dates; process for about 15 seconds or until coarsely chopped.

• Add the eggs and flour to the food processor and process for 15 seconds.

• Transfer the fruit-and-nut mixture from the food processor to a large bowl.

• Add the oat mixture and the blueberries. Mix well to coat all the ingredients. Set the bowl aside.

Cook!

• Combine the butter, honey, sugar, and peanut butter in a small saucepan and melt over low heat, stirring until smooth.

• Add the butter mixture to the fruit mixture along with the almond milk and toss well to combine and coat all the ingredients.

• Pour the mixture into the prepared baking dish, packing it down firmly into an even thickness. A spatula will work well for this. Wet your hands and pack firmly again, pressing the mixture into the pan. The better packed the mixture, the less likely it is to crumble when you cut it.

• Bake on the middle rack of the oven for 45 minutes. It is all right if the top of the bars get browned.

• Let the bars cool on a wire cooling rack for 15 minutes.

• Cut the bars into 16 squares.

• Let them cool completely at room temperature for 1 hour, then refrigerate for at least 3 hours, or overnight.

• Wrap the bars individually in wax paper, aluminum foil, or plastic wrap and keep refrigerated until you are ready to serve. They can also be frozen.