On average, children consume over 850 snacks per year. Wow. That's a lot of nibbles! For many kids, snack time has unfortunately become junk food time. To turn snacks into the healthy mini meals they were meant to be try our new Grab-and-Go Breakfast Bars (a makeover of store-bought granola bars). This is one of our best recipes yet! In fact, it took us ten tries in the Meal Makeover Moms' Test Kitchen before we got it just right. It's super nutritious thanks to ingredients like walnuts, dried fruits, and whole grain cereals, and kids love the taste. What could be better?!
Grab-and-Go Breakfast Bars
Makes 16 Bars
1 cup quick cooking oats
1 cup shredded wheat cereal*
1 cup walnuts
1 1/2 cups dried fruit (we use a combination of dried apricots, dried plums, and dried cranberries)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large omega-3 eggs
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan with nonstick cooking spray and set aside.
2. Place the oats, shredded wheat, walnuts, dried fruit, cinnamon, and salt in a food processor and pulse until the mixture is finely chopped (the dried fruit will be the size of a dried pea or lentil).
3. In a large bowl, whisk together the eggs, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine.
4. Transfer to the baking pan and flatten down gently with the back of a spoon or spatula to spread evenly.
5. Bake about 18 minutes until the edges turn golden brown and the bars are done. Let bars cool completely in pan before slicing and serving.
* We like Mom’s Best Naturals Toasted Wheat-fuls for this recipe.
TIP: These bars freeze really well. So, if you have leftovers, wrap individual portions in plastic baggies or aluminum foil and freeze.
Nutrition Information per Serving: 160 calories, 7g fat (1.5g saturated, 0.7g omega-3), 85mg sodium, 23g carbohydrate, 2g fiber, 3g protein
Thursday, August 23, 2007
Smart Snacking
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6 comments:
I don't live in the US, so don't have the wheat cereal available. What can I substitute it with? Thanks!
Just wanted to let you guys know that I made these this evening, and they're great! No more store-bought snack bars over here...thanks so much!
We're glad you love the breakfast bars Liz! Janice's kids are back in school, so she'll be making them soon.
Karina, if you don't live in the U.S. and cannot find Mom's Best Naturals Toasted Wheat-fuls, you can substitue with a shredded wheat type of cereal. Or go ahead and shred up your favorite natural cereal in the food processor. Good luck and let us know how it works!
Hi- Greg here with a question.
I have a recipe (not with me) for gingersnaps, a crunchy cookie that I love.
It uses regular white flour, molasses all the usual things but the fat is that spectrum naturals non-hydrogenated crisco type of fat. I forget what the official name is. I think they use palm oil in it. Does this sound OK or does it need revision- I am concerned about how heart healthy it is.
Can it be made with organic canola oil and ww pastry flour or will that change the cookie?
Thanks!
Hi Greg:
We would make over that cookie by using canola oil and half whole wheat flour, and add a little flaxseed. In fact, we did just that with a ginger cookie recipe a club member sent us. Let us know what you think.
Ginger Drizzle Cookies
Makes 3 Dozen
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons ground flaxseed
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
1 large omega-3 egg
1/4 cup molasses
Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking soda, ground ginger, cinnamon, and salt in a bowl. In a separate bowl, combine the sugar and canola oil and beat on medium speed until well blended, 1 minute. Add the egg and molasses and continue to beat until smooth, about 1 minute. At low speed, gradually beat in the dry ingredients until just combined. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, at least 1 hour. Preheat the oven to 350°F. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside. Roll the dough into 1 1/4-inch balls and place on a prepared baking sheet, leaving a 2-inch space in between. Bake 10 to 12 minutes or until golden brown. Cool on the baking sheet for 5 minutes. Transfer cookies to a wire rack and cool completely. Repeat with remaining dough.
Sugar Glaze
1 cup confectioners’ sugar
1 1/2 tablespoons 1% lowfat milk
1 tablespoon light corn syrup
Place sugar, milk, and corn syrup in a bowl and stir until mixed thoroughly. Add a few drops of milk as needed if the glaze is too thick. Drizzle over each cookie in a lattice or squiggle-shaped design.
Nutrition Information per Serving:
80 calories, 3.5g fat (0g saturated, 0.3g omega-3), 105mg sodium, 13g carbohydrate, 1g fiber, 1g protein
Hey- thanks so much. I'll let you know how they turn out.
Greg
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