Fruit & Nut Breakfast Bars
Fruit and Nut Breakfast Bars recipe
Yield
24 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
golden raisins
plumped and drained |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 9 | ounces |
rolled oats
uncooked, quick or old-fashioned |
|
| 5 | ounces |
almonds
coarsely chopped |
|
| ½ | cup |
brown sugar, light
firmly packed |
*
|
| ½ | cup |
liquid egg substitute
thawed |
|
| ⅓ | cup |
margarine
melted |
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
golden raisins
plumped and drained |
|
| 15 | ml |
all-purpose flour
|
|
| 260.1 | ml/g |
rolled oats
uncooked, quick or old-fashioned |
|
| 144.5 | ml/g |
almonds
coarsely chopped |
|
| 118 | ml |
brown sugar, light
firmly packed |
*
|
| 118 | ml |
liquid egg substitute
thawed |
|
| 79 | ml |
margarine
melted |
|
| 2.5 | ml |
vanilla extract
|
|
| 0.6 | ml |
almond extract
|
*
|
Directions
Preheat oven to 350℉ (180℃). Spray a 13x9 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.
