1 1/2 cups golden raisins, plumped* and drained
1 tbsp. all-purpose flour
9 oz. uncooked quick or old fashioned oats
5 oz. coarsely chopped almonds
1/2 cup firmly packed light brown sugar
1/2 cup egg beaters (egg substitute)
1/3 cup butter, melted
1/2 tsp. vanilla
1/8 tsp. almond extract

Preheat oven to 350°F. Spray a 13x9-inch nonstick baking pan with cooking spray.

Line pan with a sheet of wax paper over bottom and up sides of pan. Set aside.

In a medium bowl, combine raisins and flour, tossing to coat. Add oats, almonds and sugar and stir to combine. Set aside.

In a 1 cup liquid measure, combine remaining ingredients. Add to dry ingredients and stir until moistened. Press mixture into prepared pan. Bake until golden brown, about 25 minutes. Set pan on wire rack and let cool for 30 minutes.

Invert pan onto work surface, discarding wax paper, Let cool completely. Cut in half lengthwise, then cut each half into 12 equal bars, making 24. Wrap each bar in plastic wrap and freeze for future use.

Makes 24 bars.