1 c. rolled oats
1 c. crunchy whole grain cereal
1/4 c. sesame seeds
1 1/2 c. dried apricots
1 c. raisins
1/2 c. wheat germ
1/2 c. protein powder
1 tsp. butter
3/4 c. brown rice syrup
1/2 c. natural peanut butter
1 tsp. cinnamon

Grease a 9 x 13-inch pan and set aside. Toast the first three ingredients in a 350°F preheated oven for about 10 minutes, stirring once after 5 minutes (do not let mixture brown). Move mixture to a large mixing bowl. Add apricots, raisins, wheat germ and protein powder, separating the dried fruit so they don't stick together and mixing all ingredients thoroughly. In a saucepan over medium heat, melt butter and add brown rice syrup, stirring until bubbly. Mix in the last two ingredients.

(Note: The liquid mixture hardens upon cooling, so the next steps must be completed in quick succession.)

Pour contents of saucepan over dry ingredients; quickly mix together and transfer to the greased 9 x 13 pan. Pat the mixture down and mold it to fill the pan. Refrigerate for at least four hours. Cut into 24 bars.

Storage Tip: Wrap each bar individually in wax paper so they don't stick together. Store refrigerated.

Makes 24 bars.