Contributed by Acekay

1 cup plus 2 Tbls buttermilk baking mix
1/4 cup dark raisins, divided
1-1/2 oz uncooked quick-cooking oats, divided
1-1/2 oz sliced almonds, divided
3 Tbls firmly packed brown sugar, divided
1/2 cup skim or nonfat milk
1/4 cup thawed frozen egg substitute
1 Tbls plus 2 tps margarine, melted
1 Tbls toasted wheat germ
1 Tbls shredded coconut

Preheat oven to 350 degrees. In medium mixing bowl combine baking mix, 2 tablespoons raisins, 3/4 oz oats, 3/4 oz almonds, and 1 tablespoon sugar, stirring to combine.

Stir in milk and egg substitute.

Spray an 8x8x2-inch nonstick baking pan with nonstick cooking spray. Spread oat mixture in pan and set aside.

In a medium mixing bowl, combine remaining raisins, oats, almonds, sugar, the margarine, wheat germ, and coconut.

Sprinkle evenly over oat mixture in the pan.

Bake for 20 to 25 minutes until a toothpick inserted in the center come out clean. Set pan on wire rack and let cook.

Cut into 8 equal bars.

Yield: 8 servings.