Tuesday, February 28, 2012

Breakfast Bars

My breakfasts have gotten boring lately, so I'm trying out different things to spice them up.  This was one of my new recipes.  As a 'bar', I've got to say, it's a flop.  It doesn't stick together enough to form a bar!  But as a granola, sprinkled over yogurt, it's enjoyable, so I can't write it off.  It's quick and easy, so it can be done up on a weekend and enjoyed all week.  It can be stored in an airtight container for up to two weeks, or frozen for up to two months.

Breakfast Bars
Makes: 24 servings

olive oil cooking spray
1 cup unsalted pecans, chopped
1 cup unsalted roasted almonds, chopped
1/2 cup dried unsweetened apricots
1 cup dried unsweetened figs
1 1/2 cups rolled oats
1 1/2 cup unsweetened brown rice cereal
1/2 cup  unsweetened raisins
3 egg whites
1/4 cup pure maple syrup
1/4 tsp ground cinnamon
1/4 tsp sea salt
1 tsp pure vanilla extract

Preheat the oven to 350 F.  Lightly mist a 13x9-inch baking dish with the cooking spray.

Combine the pecans, almonds, apricots, and figs in a food processor.  Lightly pulse until chopped. Transfer to a large bowl and add oats, raisins and cereal.

In a separate bowl combine egg whites, syrup, cinnamon, sea salt, and vanilla, stirring well.  Add to pecan mixture, mixing well.

Spread mixture into prepared pan, pressing down gently.  Bake 20 to 25 minutes or until lightly browned.  Let sit 15 to 30 minutes to cool before slicing into 3-inch bars.


Source:  Best of Clean Eating Magazine, page 156.

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