Morning Health Bars
Also, take notice that they have no eggs as that is not a mistake.
For the coconut, almonds, cherries, and chocolate, you can basically add a 2 cup combination of any variety of dried items your family likes such as almonds, walnuts, M & M’s, wheat germ and/or any types of dried fruits.
My recipe is exactly the way my family loves them the best.
Blue Ribbon Recipe
This is a big hit on those mornings when you're running out the door and need a quick grab-and-go bite. Yummy and filling! The Test Kitchen
1 cpeanut butter
1/2 cpacked brown sugar (can reduce amount or replace with stevia or truvia)
1/2 choney or pure maple syrup (can reduce amount or replace with stevia or truvia)
1/2 ccup butter, melted (can sub 1/4 cup of mashed bananas or applesauce for replacing the butter)
3 tspvanilla extract
1 tspalmond extract
3 1/2 cold fashioned rolled oats
1/2 cflaked coconut, sweetened or unsweetened
1/2 cchopped roasted and salted pecans (can sub sesame or sunflower seeds, or any other kinds of nuts)
1/2 cdried cherries (can sub raisins, craisins, chopped dates, currants, dried cranberries or any other dried fruits)
1/2 cmini semi-sweet chocolate chips (can sub carob, bittersweet, or milk chocolate chips)
How to Make Morning Health Bars
- Preheat oven to 350 degrees F.
- In a large bowl stir together the peanut butter, the melted butter, the brown sugar, the honey or syrup and the vanilla and almond extracts until smooth.
- Add all the other ingredients. Stir well.
- Press the mixture into 13 x 9 inch greased pan and bake for approximately 20-25 minutes, or just until they lightly browned around the edges.
- While still warm score bars, but let cool completely on wire rack before removing bars to a serving platter or storage container.
- Store any leftover bar in the refrigerator as they keep best that way.
- Recipe Note: You can individually wrap each bar for a quick on-the-go healthy breakfast bar. You can freeze them for long-term storage that way too.
- Charlotte Hunt was kind enough to use a online program to approximate the nutritional values of the way I made my recipe--remember that is just approximation...
Servings Per Recipe: 24
Amount Per Serving
Total Fat: 13.5 g
Cholesterol: 10.2 mg
Sodium: 84.1 mg
Total Carbs: 27.4 g
Dietary Fiber: 2.2 g
Protein: 4.8 g
- Rhonda Gutman used the Sparks People Recipe Calculator at: recipes.sparkpeople.com/recipe-calcu...
24 Servings-Amount Per Serving
Total Fat 10.7 g
Saturated Fat 4.4 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.0 g
Cholesterol 10.4 mg
Sodium 146.8 mg
Potassium 142.5 mg
Total Carbohydrate 25.5 g
Dietary Fiber 2.3 g
Sugars 15.7 g
Protein 3.7 g
Vitamin A 17.0 %
Vitamin B-12 0.1 %
Vitamin B-6 17.0 %
Vitamin C 0.2 %
Vitamin D 0.0 %
Vitamin E 4.3 %
Calcium 8.0 %
Copper 6.3 %
Folate 11.4 %
Iron 17.1 %
Magnesium 8.8 %
Manganese 32.0 %
Niacin 15.2 %
Pantothenic Acid 2.3 %
Phosphorus 9.1 %
Riboflavin 7.9 %
Selenium 9.9 %
Thiamin 16.2 %
Zinc 4.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs