Saturday, March 26, 2016

No-Bake Breakfast Bars

Save money by making your own breakfast bar and get the added bonus of more nutrition.  They are easy to make too.

Line a 7x11 or 9x9-inch baking dish with aluminum foil, leaving a 1-inch overhang along each long side.

Mix 1 cup old-fashioned rolled oats, 1 cup unsweetened puffed rice cereal (preferably brown rice), 1 cup dried cranberries, 1/2 cup unsalted roasted peanuts, 1/2 cup unsalted shelled sunflower seeds and 1/4 cup chia seeds in large bowl.

Combine 3/4 cup unsalted peanut butter and 1/2 cup mild honey in small saucepan; stir over low heat until blended and smooth.

Stir in 1 tsp vanilla extract. Add to oat mixture; mix well.

Scrape into prepared baking dish; press firmly into an even layer.

Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Use foil overhang to transfer bars to a cutting board.

Cut into 18 bars.

Bars will keep, covered, in the refrigerator for up to 2 weeks.

Yield: 18 (2 1/4x2-inch) bars.
Per serving: Calories: 190. Total fat: 10 grams. Saturated fat: 1.5 grams. Cholesterol: 0 milligrams. Sodium: 0 milligrams. Carbohydrates: 22 grams. Fiber: 3 grams. Sugars: 12 grams. Protein: 5 grams.

You may substitute other nuts for a slightly different flavor.  Just toast them in a 350 degree oven to bring out the flavor.

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