Breakfast to go bars

By Susan P
April 7, 2013
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Author Notes: 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

Makes: 13" x 9" pan

  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 cup plain yogurt
  • 1 egg
  • 1/2 cup cereal "flour"
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon ground flax seed
  • 1 tablespoon orange marmalade
  • 1 very ripe banana, mashed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinammon
  • 3 cups oatmeal, old fashioned
  • 1 cup raisins
  1. 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.
  2. 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.
  3. 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.

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