Original recipe from Ellie Krieger

I’ve been trying to find different things to make to eat on the go for breakfast in the mornings. These bars were recommended to me by Snorge (no, it’s not her real name, just her username :p ) from the Pittsburgh Knot. She also gave me some great tips and changes that she recommended.

You can really do a lot with these bars to switch up the flavors, as long as you keep the correct measurements of wet to dry ingredients. Below is how I did it.

Based on the tips I got, I switched up a few ingredients, as well as the way I put these together. The original recipe says to process all ingredients in the food processor, starting with the dry and adding in the wet at the end. I only did this with some of the ingredients, to create more texture.

Ingredients:
1 c quick cooking rolled oats
1/2 c raw unsalted sunflower seeds
1/2 c flax seed
1/4 c whole wheat flour
3/4 c dried cranberries
1/2 c raw almonds
3/4 c dried banana
1/2 c powdered nonfat dry milk
1 t cinnamon
1 t vanilla extract
1/3 c maple syrup
2 eggs

Directions:
Preheat oven to 350.

In a food processor, process these ingredients one at a time – the sunflower seeds, almonds and banana. As each is processed, place it in a medium mixing bowl.

Add the rest of the dry ingredients to the mixing bowl and mix together well.

Next add in the vanilla and maple syrup – mix well so that you coat all of the dry ingredients with the syrup.

Add the eggs in one a time, mixing well.

Coat a 9×13 baking dish with cooking spray. Pour the mixture into the dish and press down hard, spreading evenly in pan. (You want to make sure to really pack it in, so that it all stays together once cooked.)

Bake for about 18-20 minutes, until just done. Let cool and cut into 16 bars.

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