Raspberry Oat Bars
These chewy breakfast and snack bars are less expensive than the foil-wrapped variety found at the store.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 195 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | trace |
| carb | 35 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 126 mg |
| % RDI: | - |
| calcium; 10% iron | 2% |
| vit C | 3% |
| folate | 4% |
-
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) each quick-cooking rolled oats and packed brown sugar
1/4 cup (50 mL) each wheat germ and natural bran
1/2 tsp (2 mL) each salt and cinnamon
1/4 tsp (1 mL) baking soda
1/3 cup (75 mL) apple juice
1/4 cup (50 mL) vegetable oil
3/4 cup 175 mL) reduced-sugar raspberry jam
Preparation:
In bowl, combine flour, rolled oats, sugar, wheat germ, bran, salt, cinnamon and soda. Drizzle with juice and oil; stir until crumbly.
Remove 1 cup (250 mL); press remaining mixture into greased, foil-lined 9-inch (2.5 L) square cake pan. Spread with jam; sprinkle with reserved oat mixture, Bake in 350°F (180°C) oven for 45 minutes or until golden and jam bubbles at edges. Let cool on rack.
Using foil, remove from pan; peel foil from sides and cut into bars. (Bars can be wrapped well and frozen for up to 2 weeks.)
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »