When it comes to granola bars, I have to admit I’m pretty picky. Am I the only one who thinks they are always incredibly too small for 150-200 calories? These LARGE treats kick the store-bought snacks to the curb. Plus, they double up as granola bars and cookies! They are great for breakfast or a quick on-the-go snack with fiber and protein to keep you full.
So is it a granola bar, or is it a cookie? Its up to you... All I know is they are YUMMY and perfect to throw in your bag for a quick bite!
Cranberry-Almond Bar/Cookies
Ingredients:
1 cup regular oats
6 tbsp whole wheat flour
6 tbsp wheat bran
1/2 cup wheat germ
1/2 cup wheat germ
1/2 cup Splenda No Calorie Sweetener (granulated)
4 tbsp brown sugar, not packed
1 tsp baking powder
1 tsp cinnamon
1/4 tsp Salt
1/2 cup canned pure pumpkin
4 tsp Coffee-mate Sugar Free French Vanilla powdered creamer
1 tsp cinnamon
1/4 tsp Salt
1/2 cup canned pure pumpkin
4 tsp Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 cup fat-free liquid egg substitute
2 tbsp Craisins, chopped into small pieces
¼ cup sliced almonds
2 tbsp Craisins, chopped into small pieces
¼ cup sliced almonds
Method:
Preheat oven to 375 degrees.
In a large bowl, combine oats, whole wheat flour, wheat bran, wheat germ, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
In a separate bowl, dissolve Coffee-mate creamer into 1/4 cup hot water. Add pumpkin and egg-substitute and mix well.
Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped Craisins and almonds into the batter, making sure they don't stick together.
Spray a large baking pan with nonstick spray (preferably butter flavored), and spoon batter into 8 evenly spaced circles (or whatever shape you desire). Spread the batter out to about ½ thick, as the batter does not expand while baking. Bake for 12 – 15 minutes (until tops are just slightly crispy). Remove from oven and allow to cool on a rack.
In a large bowl, combine oats, whole wheat flour, wheat bran, wheat germ, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
In a separate bowl, dissolve Coffee-mate creamer into 1/4 cup hot water. Add pumpkin and egg-substitute and mix well.
Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped Craisins and almonds into the batter, making sure they don't stick together.
Spray a large baking pan with nonstick spray (preferably butter flavored), and spoon batter into 8 evenly spaced circles (or whatever shape you desire). Spread the batter out to about ½ thick, as the batter does not expand while baking. Bake for 12 – 15 minutes (until tops are just slightly crispy). Remove from oven and allow to cool on a rack.
Store your treats in the refrigerator, as the wheat bran will quickly become rancid. They also keep very well in the freezer. Just stick one in the refrigerator to thaw the night before you plan to eat it and it will be nice and ready for you.
Nutrition Info:
Calories: 156
Total Fat: 3.6g
Saturated Fat: 0.5g
Cholesterol: 0g
Sodium: 177.4mg
Carbohydrates: 25.7g
Fiber: 6.7g
Sugar: 4.1
Protein: 7.7g
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