Whole Grain Raspberry Breakfast Bars
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 1,631.4
- Total Fat: 12.0 g
- Cholesterol: 0.0 mg
- Sodium: 98.8 mg
- Total Carbs: 369.7 g
- Dietary Fiber: 8.6 g
- Protein: 6.3 g
View full nutritional breakdown of Whole Grain Raspberry Breakfast Bars calories by ingredient
Introduction
This was modified from the driscoll's recipe to be lower in fat. Delicious and wholesome way to get what you need in the morning. Not super low in fat but one bar will definitely give you the boost you need. haven't found a good substitute for the oil otherwise I would cut down the fat substantially. If you find a good substitute please let me know. This was modified from the driscoll's recipe to be lower in fat. Delicious and wholesome way to get what you need in the morning. Not super low in fat but one bar will definitely give you the boost you need. haven't found a good substitute for the oil otherwise I would cut down the fat substantially. If you find a good substitute please let me know.Number of Servings: 10
Ingredients
-
Raspberry Filling
1 package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
1/4 cups truvia
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
Breakfast Bars
1 1/2 cups old-fashioned or quick-cooking oats
3/4 cups whole wheat flour
1/3 cups blue agave
1/3 cups walnut pieces
1/4 cups wheat germ
1 teaspoon ground cinnamon
1/3 cups canola or vegetable oil
1/4 cup egg substitute
Tips
I can never get the fruit filled effect because the batter is too sticky with the agave so I make 1 layer of batter to cover the bottom and swirl the batter and raspberry sauce together on top. Still tasty and way easier. I store them in snack sized zip lock baggies in the fridge.
Directions
Raspberry Filling
Preheat oven to 375°F.
Combine raspberries, truvia, cornstarch and lemon juice in a small saucepan.
Stir over medium heat until mixture comes to a boil.
Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat.
Breakfast Bars
Combine oats, flour, walnuts, wheat germ and cinnamon in a food processor.
Process until oats and walnuts are finely ground and then pour into a mixing bowl.
Add oil, agave, and egg; stir to combine, scraping sides of work bowl. If you are using kids this is a fun time to get them to use their hands(after they wash them of course:D).
Press half of the crumb mixture evenly on bottom of a 9 x 9 inch baking pan.
Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.
Bake 25 minutes or until golden brown.
Cool completely in pan. Cut into bars.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user FIGHT4WTSRIGHT.
Preheat oven to 375°F.
Combine raspberries, truvia, cornstarch and lemon juice in a small saucepan.
Stir over medium heat until mixture comes to a boil.
Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat.
Breakfast Bars
Combine oats, flour, walnuts, wheat germ and cinnamon in a food processor.
Process until oats and walnuts are finely ground and then pour into a mixing bowl.
Add oil, agave, and egg; stir to combine, scraping sides of work bowl. If you are using kids this is a fun time to get them to use their hands(after they wash them of course:D).
Press half of the crumb mixture evenly on bottom of a 9 x 9 inch baking pan.
Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.
Bake 25 minutes or until golden brown.
Cool completely in pan. Cut into bars.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user FIGHT4WTSRIGHT.