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Morning Health Bars

Submitted by Donna Bardocz (Just A Pinch Member)

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.

Prep Time: 10 Min
Cook Time: 20 Min
Serves: 24 serving(s)

Ingredients

  • 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)
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Directions

  • Step 1
    Preheat oven to 350 degrees F.
  • Step 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.
  • Step 3
    Stir in oats.
  • Step 4
    Stir in coconut, chocolate chip, nuts, and dried fruit.
  • Step 5
    Press the mixture into a 13 x 9 inch greased pan.
  • Step 6
    Bake for approximately 20-25 minutes or just until they are lightly browned around the edges.
  • Step 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.
  • Step 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: http://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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