This is a yummy on the run breakfast that's low in fat and sugar but high in fiber and other goodies. You can substitute an equal quantity of oat or rice bran for the wheat bran, if desired.
3 tablespoons butter, at room temperature
1/2 cup packed brown sugar
1 3/4 cups wheat bran
1 cup buttermilk*
1 cup all-purpose flour
2 teaspoons baking soda
1 cup chopped walnuts
3/4 cup currants
3/4 cup dried apricots, cut into 1/2-inch pieces
In large bowl, combine butter, sugar, eggs, bran, buttermilk, flour, baking soda and salt. Beat with electric mixer at medium speed just until mixed. Stir in walnuts, currants and apricots.
Spread batter evenly in greased 13 x 9-inch baking pan. Bake in preheated 375 degree F oven about 20 minutes or until edges are browned. Cool completely in pan on rack. Cut into bars. Wrap individually in plastic wrap. Store in refrigerator.
Makes 16 bars.
*1 cup buttermilk = 1 tablespoon lemon juice or white vinegar plus enough milk to make 1 cup (let stand 5 minutes)