Cereal Breakfast Bars

This is quick, easy and really yummy!  Definitely worth making at least once :)

Prep: 5 minutes
Cook: 5 minutes
Difficulty: Easy


Ingredients:
1/2 c. natural peanut butter
1/2 c. sugar (any kind will work)
1/2 c. honey ( if using agave honey cut the quantity in half)
1/2c. cranberries or raisins
1/4 c. ground flax seed
1/2 c. roasted peanuts
3 cups of your favorite cereal - I used plain cheerios

Grease 13x9 pan.  Add dry ingredients to pan and mix together.  In a medium sauce pan, melt sugar, honey and peanut butter together over medium/high heat.  Be careful to not burn, stir constantly!  Just when it starts to boil remove from heat and carefully pour over cereal mixture.  Combine well and press into pan.

Let cool and cut into bars.  Enjoy!

This recipe is easy to change around.  Add whatever you have to mix it up.  Almonds, sunflower seeds, M&M's...whatever you can find!  Share you variation of this with us.


Recipe by: Tracy Lytle

Cranberry-Oatmeal Bars

Yield: 24 servings (serving size: 1 square)

Ingredients

• Crust:
• 4.5  ounces  all-purpose flour (about 1 cup)
• 1  cup  quick-cooking oats
• 1/2  cup  packed brown sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  ground cinnamon
• 6  tablespoons  butter, melted
• 3  tablespoons  orange juice
• Cooking spray
• Filling:
• 1 1/3  cups  dried cranberries (about 6 ounces)
• 3/4  cup  sour cream (I substituted with greek yogurt)
• 1/2  cup  granulated sugar
• 2  tablespoons  all-purpose flour
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  grated orange rind
• 1  large egg white, lightly beaten

Preparation

1. Preheat oven to 325°.

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.

CALORIES 135 (31% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 21.5g; FIBER 1.3g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 27mg

Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.

CALORIES 124 (33% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 19.8g; FIBER 1.1g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 26mg

Nutritional Information

Calories:

133 (31% from fat)

Fat:

4.6g (sat 2.6g,mono 0.8g,poly 0.2g)

Protein:

1.5g

Carbohydrate:

21.9g

Fiber:

0.9g

Cholesterol:

13mg

Iron:

0.6mg

Sodium:

67mg

Calcium:

20mg

Recipe By: Cooking Light Magazine