Here’s another easy recipe for breakfast on the run or for a snack attack. These taste better than store bought granola bars, and are definitely healthier as they contain real foods rather than dozens of additives and chemicals. I am working on making these bars without the dry milk powder, but till I find a better alternative, my family will eat these instead of pop-tarts. Another fall back I’ve been using regularly is for No-Bake Peanut Butter Oatmeal Bar – recipe to follow soon as I take some pics. Baked bars adapted from this recipe.
Baked Oatmeal Bars
2 cups rolled oats (NOT instant)
1 cup roughly chopped dry fruit (dates, raisins, craisins, figs, etc) – whatever strikes your fancy
1 cup roughly chopped nuts – whatever you like
1/2 cup wheat germ (or sunflower seeds)
1/2 cup whole wheat flour
1/2 cup dry milk powder ( I’ve been sneaking in my husband’s protein shake powder, and its delicious)
1/2 cup pure maple syrup
4 Tbsp butter – melted
1) Preheat oven to 350*
2) Mix all ingredients well in a large bowl.
3) Press into a lightly greased 8 or 9 inch square pan.
4) Bake 25 minutes until lightly golden brown and crispy on top.
5) Cool well and cut into bars.
6) Refrigerate for a month or freeze for up to 3 months.
NOTE: To double recipe, use a 9X13 pan and follow same method.
I have served this appetizer about a dozen times, and it is always a hit. Can be made ahead of time and stored in the freezer; just take out and bake before serving. (See NOTE at end of post about stuffing mix and eggs.)
1 (6 oz) stuffing mix – about 2 1/2 cups, any flavor
1 cup grated Parmesan cheese
5 eggs (lightly beaten)
3/4 cup butter (melted)
1 tsp salt
1 tsp crushed black pepper
1/2 tsp crushed red pepper (optional)
1) Preheat oven to 350*
2) Thaw and squeeze out water from the spinach and place in a large bowl.
3) Add stuffing mix, eggs, cheese, butter, salt and peppers. Mix well but gently.
4) Measure out tablespoons full of mix and shape into balls (I use a small ice-cream scoop).
5) Place on a lightly greased cookie sheet and bake for 8-10 minutes.
6) Alternately, you can freeze the spinach balls uncooked – cover the cookie sheet with plastic wrap and place in the freezer for several hours. Once frozen, you can remove the balls and store in a ziplock bag till ready to use.
Bake frozen spinach balls 12-14 minutes at 350*
NOTE: I’m assuming that the boxed stuffing mix can be substituted with homemade coarse bread crumbs and seasonings. I have previously successfully substituted ground flax seeds for eggs when using as a binding agent (1 Tbsp flax seed powder and 3 Tbsp water – stir well and set aside for a few minutes; then mix in.) I plan on using these substitutions the next time I make this dish, and will update the post on whether it was a success. If you beat me to it, please leave a comment on how it turned out.