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

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. 

Deb Wise
Recipe by Cooking Light December 2014

Gallery

Credit: Alison Miksch; Styling: Missie Neville Crawford

Recipe Summary test

hands-on:
20 mins
total:
45 mins
Yield:
Serves 16 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Chef's Notes

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

Nutrition Facts

198 calories; fat 7.1g; saturated fat 0.8g; mono fat 2.1g; poly fat 3.8g; protein 4g; carbohydrates 32g; fiber 3g; cholesterol 12mg; iron 1mg; sodium 141mg; calcium 37mg.
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