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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.7
  • Total Fat: 1.6 g
  • Cholesterol: 1.6 mg
  • Sodium: 53.6 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Baked Oatmeal Snack Bars calories by ingredient
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Baked Oatmeal Snack Bars

Submitted by: MIXED_MEDIA

Introduction

This is a recipe I adapted from Kath Eats Real Food (www.katheats.com?page_id=4681). The general guidelines are below, but the nutrition facts are based on my own version (the second listing). This is a recipe I adapted from Kath Eats Real Food (www.katheats.com?page_id=4681). The general guidelines are below, but the nutrition facts are based on my own version (the second listing).
Number of Servings: 8

Ingredients

    The general rules (from Kath):

    * 1.5 cups rolled oats
    * 1/2 cup chopped walnuts
    * 3/4 cup dried fruit (I used 1/4 cup cranberry trail mix, 1/4 cup raisins, 1/4 cup chopped dried "just banana" from TJ’s)
    * 1 tsp cinnamon
    * 1 tsp kosher salt
    * 1.25 cups skim milk
    * 1 egg or egg substitute
    * 1 tsp vanilla


    My version:

    * 1.5 cups rolled oats
    * 3/4 cup dried cranberries
    * 1 scoop Whole Foods Chocolate Soy Protein Powder
    * 1 tsp cinnamon
    * a dash of salt
    * 1.25 cups low-fat milk
    * 1/4 cup egg white
    * 1 tsp vanilla extract
    * 1 dash almond extract

Directions

1. Preheat oven to 350*
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Pour wet into dry. Stir to combine.
5. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
6. Bake for 40 minutes.
7. Cut into 9 squares.

Number of Servings: 8

Recipe submitted by SparkPeople user MIXED_MEDIA.





TAGS:  Snacks |

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Member Ratings For This Recipe

  • I made this for a snack while traveling. Loved it! So easy to make and tasty. - 5/24/10

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  • great for on the run breakfasts! I added a tiny bit of flour - just to help the mixture bind well, chopped up dried apricots and cashew and pecan nuts. - 6/3/09

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