• 3 Cups California raisins
  • 1/3 Cup milk
  • 1 medium banana, sliced
  • 1 egg
  • 1 Teaspoon vanilla
  • 1 Teaspoon grated lemon peel
  • 1 Cup quick-cooking oats
  • 1/2 Cup whole wheat flour
  • 1/2 Cup wheat germ
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon ground allspice
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Cup butter or margarine, softened
  • 1/2 Cup chopped pecans or walnuts


In blender, combine raisins, milk, banana, egg, vanilla and lemon peel. Process until raisins are coarsely chopped; set aside. Measure dry ingredients into bowl and stir together well. In mixer bowl, cream butter and add dry ingredients alternately with banana-raisin mixture, beating well after each addition. Spread batter in greased 9x13x2-inch baking pan. Sprinkle nuts over all and press lightly into batter. Bake at 325°F, 25 to 30 minutes, until center is firm. Cool; cut 2 X 12 into 24 bars.

Nutrition Facts Per Serving

Calories 150 (Calories from Fat 37%); Total Fat 6 ( Saturated Fat 2.5; Trans Fat 0; ); Cholesterol 20; Sodium 70; Potassium 228; Total Carbohydrate 22; Dietary Fiber 2; Sugars 15; Protein 3; Calcium 30; Iron 1;

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.