• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
• In a small saucepan over low heat, combine the corn syrup (or alternative sweetener), applesauce, and peanut butter.
• Warm until the mixture is melted and well emulsified.
• In a large mixing bowl, combine the oats, wheat germ, raisins, and cinnamon.
• Pour the wet mixture into the dry ingredients and fold until evenly coated.
• Press the mixture firmly into the prepared pan, spreading it evenly.
• Bake for 20 minutes.
• Cool on a wire rack before chilling in the fridge to make slicing into bars easier.

Variation:

• Substitute the corn syrup with maple syrup, agave nectar, or brown rice syrup.
• Use almond butter, cashew butter, or sunflower seed butter if allergic to peanuts.
• Replace raisins with dried cranberries, chopped dates, or nuts for variety.