Fruit & Nut Breakfast Bars
Submitted by darlin221
Fruit and nut breakfast bars packed with rolled oats, golden raisins, and chopped almonds, sweetened with brown sugar. Make-ahead, freezer-friendly bars for grab-and-go mornings, no boxed granola required.
YIELD
24 servingsPREP
30 minCOOK
30 minREADY
1 hrsForget the boxed granola bars. These bake up chewy and wholesome from a short list of real ingredients: rolled oats, golden raisins, chopped almonds, and just enough brown sugar to hold it all together.
There’s a small but smart step right at the start. Toss the raisins with a little flour before they go in. That light coating keeps them from clumping into one corner and helps them stay suspended through the bars instead of sinking to the bottom. Plumping the raisins first keeps them soft and juicy rather than turning into hard little pebbles in the oven.
A double hit of vanilla and almond extract carries the flavor, while liquid egg substitute and melted margarine keep these lighter than a butter-heavy bar. Press the mixture firmly into the pan so the bars hold together when sliced, bake until golden, and cool completely before cutting. Wrap them up individually and freeze, then grab one on your way out the door.
Kitchen Tips
- Press the mixture down firmly and evenly. Loosely packed bars crumble the second you cut them.
- Cool the slab completely before slicing. Warm bars tear instead of cutting clean.
- Line the pan with wax paper up the sides so you can lift the whole slab out to cut.
- Wrap and freeze the bars individually. They thaw fast in a lunchbox or on the counter.
Variations
- Swap raisins for dried cranberries, chopped dried apricots, or dates.
- Use walnuts or pecans in place of almonds.
- Stir in a handful of mini chocolate chips or a spoonful of cinnamon for a flavor twist.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Spray a 13×9 inch nonstick baking pan with cooking spray.
Line pan with a sheet of wax paper over bottom and up sides of pan. Set aside.
In a medium bowl, combine raisins and flour, tossing to coat.
Add oats, almonds and sugar and stir to combine. Set aside.
In a 1 cup liquid measure, combine remaining ingredients.
Add to dry ingredients and stir until moistened.
Press mixture into prepared pan. Bake until golden brown, about 25 minutes.
Set pan on wire rack and let cool for 30 minutes.
Invert pan onto work surface, discarding wax paper, Let cool completely.
Cut in half lengthwise, then cut each half into 12 equal bars, making 24.
Wrap each bar in plastic wrap and freeze for future use.
Comments
