Adapted from King Arthur Flour 
1-2/3 cups rolled oats
1/3 cup sugar
1/3 cup flour, whole wheat or white whole wheat
1/2 tsp salt
1/4 tsp ground cinnamon
1 cup dried fruit (I use a mix of cherries, blueberries and cranberries)
1 cup chopped unsalted nuts and seeds
1/3 cup wheat germ
1/4 cup cocoa powder
1/4 cup canola oil (or melted butter)
1/4 cup honey
2 tbsp corn syrup (or brown rice syrup)
1 Tbs water
1 tsp vanilla extract
Nutrition Facts (16 servings)
Nutrition (per serving): 231 calories, 84 calories from fat, 9.9g total fat, 0mg cholesterol, 77.4mg sodium, 168.3mg potassium, 33.5g carbohydrates, 4g fiber, 15.1g sugar, 5.3g protein, 28.5mg calcium, 1.1g saturated fat.
1. Preheat oven to 350F. Line a 13″x9″x2″ baking pan with a piece of parchment paper. Cut parchment a little bit oversize in length (make it about 17″x9″). The extra paper will make “handles” to lift the bars out after baking. Spray parchment paper and pan with nonstick cooking spray.
2. Stir together all the dry ingredients (oats through cocoa powder) in a large mixing bowl. In separate bowl, whisk together the oil, honey, corn syrup, water and vanilla. Add wet ingredients to the dry, and stir until mixture is evenly moistened.
3. Spread mixture in prepared pan, pressing down firmly (I use a silicone spatula).
4. Bake for 25-30 minutes, turning pan once at the halfway point. Remove from oven and let pan cool on rack until completely cool.
5. Remove from pan, using parchment “handles”, and cut into bars. If you are careful, the parchment paper can be reused for the next batch.
If you have trouble with bars being crumbly or falling apart after baking, it could be you need to add more liquid (oil, honey or corn syrup). Also make sure to press the mixture firmly and evenly all over the pan before baking. Also, if bars are not sweet enough just add more sugar or honey, or both.