Everything Breakfast Bars
Prep: 20 minutes Bake: 15 minutes
Makes: 24 large bars or 40+ small bite size bars
(I have adjusted this recipe from the original recipe. I am sorry I forgot what recipe book I got this from.)
3 eggs, lightly beaten
1/4 C + 1 T vegetable oil
5 T water
2 T honey
2 T dried milk
1 14 oz package of fat-free banana muffin mix
1 1/2 C quick oats (or 2 C round toasted oat cereal)
1 C crispy rice cereal
1 C low-fat granola
1 C semi-sweet chocolate chips
1/2 C sliced almonds
3 T organic shelled hemp seeds (optional)
1/4 C dried cranberries
1/4 C dried blueberries (optional, increase cranberries)
1. Preheat oven to 350. Line a 13X9x2 inch baking pan with foil, extending the foil over the edges of pan. Lightly coat the foil with cooking spray; set pan aside.
2. In a large bowl combine eggs, oil, honey, dried milk and water. Stir in remaining dry ingredients.
3. Transfer mixture to the prepared baking pan. Use the back of a large spoon, press mixture evenly onto the bottom of the pan.
4. Bake for 15 to 18 minutes or until the edges start to brown. Cool in a pan on a wire rack. Using the edges of the foil, lift baked mixture out of the pan. Cut into bars.
The nutritional info for original recipe – 24 bars: 168 cal, 6g fat (2g sat. fat) 18mg chol., 181mg sodium, 27g carb., 2g fiber, 3g protien.
Another recipe for “Everything Breakfast Bars” that I will have to try: