Photo: Greg Dupree; Styling: Caroline M. Cunningham 
Hands-on Time
15 Mins
Total Time
1 Hour 50 Mins
Yield
Makes 16 bars

Carolyn says: "What could be better than a breakfast that tastes like the classic Hummingbird cake without the colossal calories?"

How to Make It

Step 1

Preheat oven to 300°. Stir together uncooked oats, cereal, walnuts, banana chips, pineapple, coconut, oat bran, and salt in a small bowl. Microwave brown sugar, honey, corn syrup, olive oil, and vanilla in a large microwave-safe bowl at HIGH 1 minute. Pour warm honey mixture over oat mixture, stirring to coat. Whisk egg whites, and stir into oats mixture. Press into a lightly greased parchment paper-lined 9-inch square pan. Bake 50 minutes or until brown. Cool completely in pan on a wire rack (about 45 minutes). Cut into 16 squares.

Step 2

Note: We tested with Fiber One for high-fiber cereal.

The Slim Down South Cookbook, Oxmoor House, 2013

Ratings & Reviews

GaLuLum's Review

KHemingway
February 17, 2014
I used unsweetened banana chips and left out the oat bran. I don't think it would have come together very well with it. Kind of crumbly but the taste is very good. I got 16 bars and only baked 45 - 47 minutes at 300.

DiannaLW's Review

Tropylium
February 16, 2014
At 355 calories and 49 carbs you might as well eat the hummingbird cake !

KHemingway's Review

DiannaLW
January 21, 2014
I have just made these and agree with previous reviewer. They are super tasty but mine are very crumbly and even the ones which aren't crumbled will not survive my tennis bag or diaper bags I hoped to put them in. I've done granola bars before which called for condensed milk to bind and much prefer the ingredients here but need some help figuring out how to bind them better!

Tropylium's Review

GaLuLum
January 04, 2014
Before you begin following this recipe you should note an error in the bowl sizes specified. The dry ingredients are to be mixed in a large bowl and the sugar and syrups in a small one. The recipe is tasty, not overly sweet but crumbled upon cutting such that I obtained only 15 bars and 1 bowl of granola. I used Kashi Go-Lean for the cereal and substituted grape seed oil for the olive oil. In addition, my calculated macronutrient values differed from the magazine's. My recipe has (per bar) 208 Cal, 4.5 g protein, 25 g total carbs (12 g sugars), and 11.7 g total fat (4.5 saturated). Looking forward to seeing if anyone has a fix for the crumbling problem.