1 cup milk
1 Tbs cider vinegar
1 cup Scottish or cut oats
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 egg
1/4 cup vegetable oil
1/4 cup honey
1/2 cup raisins (or chopped dried apricots)
1/2 cup chopped walnuts (or pecans)

Soak one cup of oats (preferably Scottish style or cut rather than rolled) in one cup of milk with one tablespoon of cider vinegar added to sour it. I use the skim milk deluxe (with the taste of 2% milk) but you can use any milk, or, if you want to save money and fat, use regular skim with a bit of nonfat dry milk added. Soak the oats for at least 15 minutes.

While your oats are soaking, chop up 1/2 cup of walnuts. Guess you could use other kinds of nuts if you want - pecans might be good! Measure out 1/2 cup of raisins and add them to the walnuts. Set aside. Grease a 12-muffin muffin pan with butter. Mine is purportedly a nonstick, but a touch of butter helps the muffins pop out. Preheat oven to 400 degrees.

In a bowl or large measuring cup, combine 1 cup of whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon cinnamon.

Add 1 egg, 1 teaspoon vanilla, 1/4 cup oil (I use Smart Balance Omega and it works great) and 1/4 cup honey to the oat mixture. Mix thoroughly, then add to the dry ingredients. Mix these together and then add the nuts and raisins.

Spoon mixture into muffin pan, filling each cup about 3/4 full. I use a gravy ladle and it works well. Bake the muffins at 400 degrees for about 15 minutes. I like to run a knife around the edge of the cups before removing muffins (they really don't stick though) and I cool them on a rack and then store them in the fridge. They seem to keep forever like that.

These muffins are my response to the usual sugar-laden granola bars. They are good and solid, so they travel well. You can throw one in a plastic bag, toss it in your bag or lunch box and haul it off to work to eat when you have time for breakfast. They have become a dog agility regular.