| Serves: |
Makes 20 bars |
| Cooking Time: |
25 minutes |
Instead of cereal or a muffin, serve these family-pleasing, cake-like breakfast bars with wedges of cantaloupe or a bowl of fruit.
Ingredients:
| 1 cups |
all-purpose flour |
250 mL |
| ½ cup |
whole wheat flour |
125 mL |
| ½ cup |
quick cooking rolled oats |
125 mL |
| 2 tsp |
baking soda |
10 mL |
| 2 tsp |
cinnamon |
10 mL |
| ½ tsp |
nutmeg |
2 mL |
| ½ tsp |
salt |
2 mL |
| ⅓ cup |
peanut butter |
75 mL |
| ¼ cup |
butter or margarine at room temperature |
50 mL |
| ¾ cup |
brown sugar |
175 mL |
| |
finely grated peel of 1 orange |
|
| 2 |
eggs |
2 |
| 1 cups |
buttermilk |
250 mL |
| 1 tsp |
vanilla |
5 mL |
| 1 ½ cups |
mixed dried fruit, such as raisins, dried cranberries, chopped dried apricots or
chopped dried apples (a combination works best) |
375 mL |
| ½ cups |
unsalted peanuts, coarsely chopped |
125 mL |
Directions:
Preheat oven to 350°F (180°C). Spray a 13" X 9" (3L) baking pan with cooking spray. In a medium bowl, stir flours with oats, baking soda, cinnamon, nutmeg and salt until mixed.
Using an electric mixer, in a large bowl, beat peanut butter with butter and orange peel until well blended. Beat in brown sugar. Then beat in eggs, one at a time, beating after each addition. Beat in buttermilk and vanilla, scraping down sides as necessary, until well combined. Stir in flour mixture. Stir in dried fruit.
Turn batter into prepared pan, smoothing the top. Sprinkle evenly with peanuts. Bake until lightly browned and edges just start to pull away from sides of pan, about 22 to 25 minutes. Cool completely in pan before cutting into bars.
Nutritional Information:
| PER BAR: |
|
| Calories: |
143 |
| Protein: |
3.7 g |
| Total Fat: |
5.5 g (of which 2.2 g is monounsaturated) |
| Carbohydrates: |
21.1 g |
To view a PDF version of this recipe, click
here.