Take a break from dessert with these fruit and nut breakfast bars. A large bowl can hold a double batch of the dough, and the hearty mix will perform just fine. Bake bars on the same (middle) rack in the oven.
4.75 ounces whole-wheat flour (about 1 cup)
2 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas
3/4 cup brown sugar
1/4 cup 2% reduced-fat milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
3/4 cup chopped walnuts
3/4 cup dried cranberries
How to Make It
Preheat oven to 375°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a medium bowl.
Place bananas in a large bowl; mash until smooth. Add sugar and next 5 ingredients (through egg white); stir until combined. Add flour mixture, stirring until combined. Stir in nuts and dried cranberries.
Spread dough into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 16 bars.
BAKE A SECOND BATCH A large bowl can hold a double batch of the dough, and the hearty mix will perform just fine. Bake bars on the same (middle) rack in the oven. The bars can be a little crumbly, so wrap them individually and pack with plenty of padding to transport or ship overnight.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov