Fruit Nut Breakfast Bars
Yield
1 batchPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
golden raisins
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 9 | ounces |
rolled oats
|
|
| 5 | ounces |
almonds
chopped |
|
| ½ | cup |
brown sugar, light
|
*
|
| ½ | cup |
liquid egg substitute
|
|
| ⅓ | cup |
margarine
melted |
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
golden raisins
|
|
| 15 | ml |
all-purpose flour
|
|
| 260.1 | ml/g |
rolled oats
|
|
| 144.5 | ml/g |
almonds
chopped |
|
| 118 | ml |
brown sugar, light
|
*
|
| 118 | ml |
liquid egg substitute
|
|
| 79 | ml |
margarine
melted |
|
| 2.5 | ml |
vanilla extract
|
|
| 0.6 | ml |
almond extract
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Spray 13x9 inch nonstick baking pan with Pam.
Line pan with a sheet of wax paper over bottom and up sides of pan, combine raisins and set aside.
In Medium bowl tossing to coat.
Add oats, almonds and sugar and stir to combine.
Set aside. Combine remaining ingredients.
Add to dry ingredients and stir until moistened.
Press mixture into prepared pan.
Bake about 25 minutes.
