Oat & Almond Breakfast Bars

While looking through the March issue of the Good Housekeeping magazine I found this recipe. I have yogurt every morning and this will be just the thing to go with it.

Oat & Almond Breakfast Bars
(Good Housekeeping March 2009)

1/2 cup vegetable oil
1/2 cup honey
2 teaspoons vanilla extract
1 large egg
2 cups old-fashioned oats, uncooked
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sliced almonds
1/2 cup toasted wheat germ
1/2 cup raisins
3/4 teaspoon salt

Preheat oven to 35o degrees. Line 13" by 9" metal baking pan with nonstick foil (if not using nonstick, lightly grease foil). I do not have a metal baking pan, instead I used a glass baking dish.
In 2-cup liquid measuring cup, stir oil, honey, vanilla, and egg until mixed. In large bowl, with fork, mix oats, flour, sugar, almonds, wheat germ, raisins, and salt until combined. With rubber spatula, stir honey mixture into oat mixture until blended; scrape into prepared pan. With wet hand, pat oat mixture evenly into pan.
Bake 30 to 35 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour.
When cool, transfer using foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store in tightly sealed container at room temperature up to 2 weeks.