This recipe is SO good and SO easy! We don't keep sunflower kernels, raisins, toasted wheat germ and sesame seeds on hand so I didnt add any of that to it, instead I just doubled the oats. I used two different sizes of oats, one was larger and the other smaller. I previously made this recipe once before using a cake pan, but trying to take them out was very difficult even after 2 hours of cooling and hardening, they crumbled a little and got squished. This time I made triple the amount to be able to cover a cookie sheet that I lined with foil, they came out so much easier and I will be able to flip them over to dry out the bottom (moisture likes to settle and make the bottom squishy). I really like this recipe as you can tell I've made 4 batches of it already in just 2 days. Thanks!
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This recipe is SO good and SO easy! We don't keep sunflower kernels, raisins, toasted wheat...