Directions

1. Preheat the oven to 350°F.
2. Melt butter to liquid in microwave. Set aside.
3. Line a 10x15 baking pan with parchment paper, overlapping paper on the pan's longer sides. Use four clips to hold the paper in place.
4. In a large mixing bowl, mix rolled oats and raisins. Set aside.
5. In a separate mixing bowl, use a whisk to mix salt, nutmeg, cinnamon, baking powder, baking soda, white sugar, all-purpose flour and protein powder. Set aside
6. In the largest mixing bowl, beat the eggs, then beat in the butter, Splenda brown sugar blend, dark brown sugar and vanilla.
7. Mix in the flour/dry mixture from step 4 and mix until combined.
   
8. Mix the rolled oats and raisins into the rest of the mixture.
9. Use a spatula and spoon to spread the mixture evenly on parchment paper.
10. Remove clips, then bake for 25 minutes. After baking time has elapsed, jiggle the pan to see if the center is set/cooked. If not, bake another 5 minutes or until the center is set.
11. Optional: Use icing recipe below, then drizzle icing all around the top of the sheet of bars.
12. Use parchment paper to lift the sheet out of the pan and set on a large cutting board. Let sit for another 15-30 minutes.
13. Cut into 20 pieces with a large knife.
14. Put each bar into a square snack-size baggie.
15. Put the bags/bars into a large freezer baggie, then store in freezer.

Perfect Vanilla Icing

Ingredients:

• 1 c. confectioner's sugar
  
• 2-3 T. 2% milk
• 1/2 t. pure vanilla extract
• 1/8 t. cream of tartar
• Pinch of salt (optional)

Directions:

1. Whisk together the confectioner's sugar, 2 tablespoons of milk, vanilla extract and cream of tartar.
2. Add another tablespoon of milk to thin out, if necessary. For thicker icing, add a little more confectioner's sugar. 
3. Drizzle onto the sheet of bars.
4. If not using immediately, cover and store the icing in a refrigerator for up to two days.