Rating: 3 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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

Carolyn O'Neil
Recipe by Southern Living January 2014

Gallery

Credit: Greg Dupree; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
15 mins
total:
1 hr 50 mins
Yield:
Makes 16 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

The Slim Down South Cookbook, Oxmoor House, 2013

Nutrition Facts

355 calories; fat 19g; protein 6.4g; carbohydrates 49g; fiber 7.7g.
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