Oat and apricot breakfast bars
6 - 7
PersonalPoints™ per serving
Earthy whole-grain wheat flour and oats provide a delightful contrast to sweet brown sugar and dried apricots. You'll also love the crunch from the sunflower seeds—but you can use whatever seed you like if sunflower seeds aren't your favorites. These bars are made even healthier by utilizing reduced-calorie margarine as well as liquid egg substitute to bind them together. Easy to make and to make ahead, they are perfect for breakfast-on-the-run: Make a batch and freeze them individually. Then grab one for an on-the-go (or at-home!) morning energy boost.
Whole-grain wheat flour
Packed brown sugar
Uncooked quick oats
Dried apricot halves
15 halves, diced
1 Tbsp, melted
Regular liquid egg substitute
- Preheat oven to 350ºF. Coat an 8-inch square baking pan with cooking spray.
- Whisk together flour, baking powder, sugar, oats, apricots and sunflower seeds.
- Whisk together margarine and egg substitute. Quickly mix together wet and dry ingredients. Spoon into prepared pan and smooth top.
- Bake until firm, about 20 minutes. Cool completely before cutting into 8 rectangles. Yields 1 bar per serving.