Make one bar for a quick breakfast, that’s way
better than any sugar-coated cereal.
Kathleen Alder shares four recipes you can make
as an alternative to granola bars.
Oh Henry Bar
1 c. sugar
1 c. corn syrup
1 c. peanut butter
1 c. salted nuts
5 c. crispy rice cereal or 4 c cereal plus ½ c. puffed
millet and ½ c puffed amaranth**
6 oz chocolate chips
6 oz butterscotch chips
Boil sugar and corn syrup together. Add peanut butter and
nuts. Grease a large plastic bag with aerosol spray. Add
cereal to the greased bag and pour hot syrup over all.
Synch the top of the bag and mix until all cereal is
coated. Press into a greased 18 x 13″ pan. (Throw the bag
away! Easy clean-up.)
Melt chocolate and butterscotch chips together in the
microwave for 1 minute on defrost. Stir together and
spread on top of cereal. Cool and cut into bars. Wrap
individually and keep in the refrigerator. Grab on the way
out the door for breakfast or for a pick-me-up during the
day.
**When using whole grains, start slowly with a few
tablespoons in each batch and work up to let your body
adjust. When substituting other grains for the rice
cereal, always maintain at least 1 c. of rice cereal for
the crunch factor.
You can also use Special K or Rice Checks etc. in this
recipe.
32 Servings – 187 Calories per servings
Apple Peanut Butter Bars
¼ c honey
½ c peanut butter
1 cup grated apple (squeezed to remove moisture)
1 egg
¾ c Skim milk
1 tsp vanilla
¼ c applesauce
1½ c rolled oats
¼ c white whole wheat flour
½ t. salt
1 tsp baking soda
1 tsp cinnamon
Combine the peanut butter and honey, warm in the microwave
for 20 seconds. Add the rest of the wet ingredients and
mix well. Combine the oats, flour, baking soda and
cinnamon. Stir together well, until just moistened.
Spread in a greased 9×9 pan and bake at 350 degrees for
about 30 minutes.
Cool completely, cut into 8 bars and place in individual
sandwich bags. Store in the refrigerator. Easy to grab on
the way out the door.
Bars are good cold or microwave for 15 seconds and spread
with a little peanut butter. Or crumble one into a bowl of
low-fat yogurt!
Serves: 6-8—227 Calories per bar
Fruit Bars Crust
1 1/2 c. all-purpose flour
1 c. dark brown sugar
1 1/4 c. rolled oats or barley
1 t. salt
3/4 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
(optional)
3/4 c. cold butter, cut in small pieces
Preheat the oven to 350°F. Grease and sugar the bottom and
sides of a 9-by-13″ pan.
Place all crust ingredients in a food processor and pulse
until combined. Add the butter and pulse just until it
starts to come together.
Set aside 1c. mixture for topping. Press the rest of the
mixture into the prepared pan. Bake 12 to 15 minutes or
until golden. Transfer pan to a wire rack to cool. Leave
the oven on while making the fruit filling.
Fruit topping:
3 c. berries, fresh or frozen
1/4 c. lemon juice
1/4 c. white sugar
1 T. lemon zest
2 T. all-purpose flour
2 T. butter, melted
Place, sugar, lemon zest, cinnamon and flour in a gallon
plastic bag. Add the fruit, lemon juice and melted butter.
Toss gently until the berries are evenly coated.
Spread fruit filling evenly on top of the cooled crust.
Sprinkle the reserved crust mixture evenly on top of fruit.
Bake for another 35 to 45 minutes, until the top is golden
brown and the filling starts to bubble around the edges.
Cool completely. Cut into 16 squares and serve. Store in
the refrigerator, individually wrapped or in an airtight
container for up to 1 week.
16 servings – 212 Calories per serving
Fruit Bars Fruit Topping
3 c. berries, fresh or frozen
1/4 c. lemon juice
1/4 c. white sugar
1 T. lemon zest
2 T. all-purpose flour
2 T. butter, melted
Place, sugar, lemon zest, cinnamon and flour in a gallon
plastic bag. Add the fruit, lemon juice and melted butter.
Toss gently until the berries are evenly coated.
Spread fruit filling evenly on top of the cooled crust.
Sprinkle the reserved crust mixture evenly on top of fruit.
Bake for another 35 to 45 minutes, until the top is golden
brown and the filling starts to bubble around the edges.
Cool completely. Cut into 16 squares and serve. Store in
the refrigerator, individually wrapped or in an airtight
container for up to 1 week.
Bran Flake Breakfast Cake
5 ½ c. Bran flake cereal
1 1/2 c. sugar
2 1/2 c. flour
2 1/2 t. baking soda
1 t. salt
2 eggs, beaten
1/2 c. vegetable oil
2 c. buttermilk
3/4 t. cinnamon
½ c. chopped almonds
1 c. chocolate chips
Mix cereal, sugar, flour, soda and salt in a large mixer
bowl. Add oil, eggs and milk. Mix together. Pour in
chopped almonds and chocolate chips, mix well. Allow dough
to rest for at least 2 hours and stir again before pouring
into pan. Or can be refrigerated for up to 6 weeks.
Cut a circle of waxed paper and line the bottom of a 9″
tube pan. Pour dough into pan. Bake at 350  for 90 min.
Insert toothpick to test. If the toothpick comes out clean
it is done. If not, let it bake for another 10 min. and
test again.
After removing pan from oven, run a butter knife around the
edge and around the middle. Turn the pan over on a wire
rack, peel the waxed paper off the bottom and cool. If you
would like to frost, make a thin frosting from powdered
sugar, lemon juice and a pinch of salt. Drizzle over the
cake and store in a covered container or slice and place in
zippered back to grab and go. Only 302 calories.
Mix cereal, sugar, flour, soda and salt in a large mixer
bowl. Add oil, eggs and milk. Mix together. Pour in
chopped almonds and chocolate chips, mix well. Allow dough
to rest for at least 2 hours and stir again before pouring
into pan. Or can be refrigerated for up to 6 weeks.
***This recipe is the traditional Six Week Muffin mix.
Recipe ingredients are sized right to bake in an angle
food cake pan.
18 Servings – 296 Calories
Add comment