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