Oatmeal Energy Bars
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 319 |
| pro | 5 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 43 g |
| fibre | 3 g |
| chol | 48 mg |
| sodium | 237 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 14 |
| vit A | 14 |
| vit C | 2 |
| folate | 10 |
- Portion size: 12
These are perfect to pack in your child's lunchbox or sports bag. Chewy and nutty, these bars will satisfy any sweet cravings as well as deliver a delicious pick-me-up.
Ingredients
-
2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed brown_sugar
1 egg
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) rolled_oats (not instant)
1 cup (250 mL) all-purpose_flour
1/2 tsp (2 mL) baking_powder
1/2 tsp (2 mL) baking_soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) chopped dried apricots
1/2 cup (125 mL) slivered almonds
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) sweetened shredded coconut
Preparation
Grease or line 13- x 9-inch (3.5 L) metal cake pan with parchment paper; set aside.
In large bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt ; stir in apricots, almonds, cranberries and coconut. Fold into butter mixture.
Spread evenly in prepared pan. Bake in centre of 350°F (180°C) oven for 30 minutes. Let cool on rack for 10 minutes. Cut into bars. (Make-ahead: Let cool; store in airtight container for up to 1 week.)
Source : Canadian Living Magazine: August 2004
