Everything Breakfast Bars

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:

http://smittenkitchen.com/2008/09/raspberry-breakfast-bars/

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