After watching my kids run off to school without breakfast one time to many, I decided to make a portable breakfast. This started as Quaker Oatmeal's Chewy Fruit & Oatmeal bars, but I tweaked it to add more iron (molasses), reduced the sugar, added fiber and utilize the cold cereal "flour". (Save powder or "flour" from the remnants of the cereal kept in a glass jar and used it in this recipe. I figure the sugar and vitamins are there, and use them rather than waste it.) —Susan P
13" x 9" pan
1 1/2 cups
whole wheat flour
ground flax seed
very ripe banana, mashed
oatmeal, old fashioned
In This Recipe
In my mixing bowl, I just start adding the ingredients on at a time. I have also added other items, if available, like sesame seeds, chia seeds, almonds, etc.
The batter is very smooth until you add the oatmeal. I add the oatmeal one cup at at time. I also prepare the raisins before by putting them in a dish, covered with water, and microwaving them for 1 minute (to plump them) and then drain the water and add the raisins to the thick mixture.
Then I spread it out into a greased (I use butter) pan, either 13" x 9" pan or 2 cake rounds and bake at 350 degrees for about 30 minutes. Let cool and cut into squares or wedges. I have also baked them as muffins. They also freeze very well.