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morning health bars

(41)
Grandmereb avatar
Blue Ribbon Recipe by
Donna Bardocz
@Grandmereb
Howell, MI

You're going to love making these bars because not only are they easy and so wonderful to eat, but they are very versatile and let you add what you like and have on hand. Also, take notice that they have no eggs as that is not a mistake. For the add-ins, add a 2 cup combination of any variety of dried items your family likes. My recipe is exactly the way my family loves them the best. 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.

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Blue Ribbon Recipe

When you're running out the door and need a quick grab-and-go bite, grab for these breakfast bars. Soft and chewy, they're not overly sweet and taste of peanut butter and honey. Coconut and pecans add flavor and another layer of texture. We loved the sweetness from the chocolate chips and the tart pops of flavor from the dried fruit. Yummy and filling.

— The Test Kitchen @kitchencrew
(41)
yield 24 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For morning health bars

  • 1 c
    peanut butter
  • 1/2 c
    butter, melted (can sub 1/4 cup of mashed bananas or applesauce)
  • 1/2 c
    packed brown sugar (can reduce amount or replace with Stevia or Truvia)
  • 1/2 c
    honey or pure maple syrup (can reduce amount or replace with Stevia or Truvia)
  • 3 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 3 1/2 c
    old-fashioned rolled oats
  • 1/2 c
    flaked coconut, sweetened or unsweetened
  • 1/2 c
    chopped roasted and salted pecans (can sub sesame or sunflower seeds)
  • 1/2 c
    dried cherries (can sub raisins, Craisins, chopped dates, currants, dried cranberries or any other dried fruits)
  • 1/2 c
    mini semi-sweet chocolate chips (can sub carob, bittersweet, or milk chocolate chips)

How To Make morning health bars

Test Kitchen Tips
For easy removal, we used a parchment paper hammock.
  • Preheat oven to 350 degrees F.
    1
    Preheat oven to 350 degrees F.
  • Stir together peanut butter, melted butter, brown sugar, honey, vanilla and almond extract.
    2
    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.
  • Stir in the oats.
    3
    Stir in oats.
  • Stir in coconut, chocolate chips, nuts, and dried fruit.
    4
    Stir in coconut, chocolate chip, nuts, and dried fruit.
  • Press mixture into a pan.
    5
    Press the mixture into a 13 x 9 inch greased pan.
  • Bake for 20 - 25 minutes.
    6
    Bake for approximately 20-25 minutes or just until they are lightly browned around the edges.
  • Score bars and then cool.
    7
    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.
  • 8
    Charlotte Hunt was kind enough to use an 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
    Calories: 232.6
    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-calculator.asp
    24 Servings-Amount Per Serving
    Calories 198.8
    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 %
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