Almond-cherry oat bars
White whole wheat flour
Old-fashioned rolled oats
½ cup(s), sliced, toasted, chopped
Dark brown sugar
½ cup(s), packed
2 item(s), large
2 Tbsp, creamy
¾ cup(s), pitted and halved fresh, or unsweetened frozen pitted cherries, halved
- Preheat oven to 350°F. Line 8-inch square baking pan with parchment paper, leaving 2 inches of overhang on all sides.
- In large bowl, stir flour, oats, almonds, cinnamon, baking powder, baking soda, and salt. In medium bowl, stir brown sugar, oil, egg whites, almond butter, and vanilla. Add brown sugar mixture and cherries to flour mixture and stir to combine. Transfer batter to prepared pan. Using damp hands, pat into even layer.
- Bake until tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on wire rack. Lift from pan using parchment overhang. Cut lengthwise into 4 strips, then cut each strip crosswise into 4 squares. Store in airtight container at room temperature for 3 days or freeze for up to 3 months.
- Per serving: 1 bar