{Not quite} Nutrigrain bars...

Breakfast is the most important meal of the day, but as a busy family always on the run, breakfast sometimes needs to be portable. Enter Nutrigrain bars: one of the quintessential grab-and-go breakfast foods. I've been wanting to make my own breakfast bar, modeled after the soft, chewy, fruity Kelloggs brand. As I searched online, I couldn't find very many recipes that were not crumb top. While those are delicious, they don't travel well! 

I can just imagine driving in the car, crumb topped breakfast bar in one hand, steering wheel in the other. As I begin to unwrap my breakfast bar, crumbs fall off onto my shirt and lap, jam oozes onto my hands. I reach behind me into the diaper bag to retrieve a wet wipe, still holding onto the bar and steering the car with my knees...More crumbs in my lap and jam on my pants. 

These are a much safer option. :-) And! They don't contain high-fructose corn syrup, which I'm very pleased about. 

Ingredients:

1 cup all purpose flour

1 cup whole wheat flour

1/2 cup old fashioned rolled oats

1/2 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1/3 cup brown sugar

6 Tb. Earth Balance Margarine

1/2 cup canned coconut milk (you can also use soured soy milk - see directions below)

1/4 cup chia gel

1 tsp. vanilla extract

Reduced Sugar Strawberry Preserves (or desired fruit jam: fig, blackberry, raspberry, cherry)

*Soured soy milk: 1 Tb. lemon juice mixed with 1 cup of soy milk. Stir and allow to thicken slightly. Use as needed. 

Instructions:

Preheat oven to 375 degrees F. Spray a large cookie sheet with Pam and set aside.

In a medium bowl, whisk together all dry ingredients (first seven listed). Add margarine and cut in until smallish pebbles form. In another small bowl, whisk wet ingredients together, then pour into dry ingredient mixture. Stir until a soft dough forms and all flour is incorporated. It should feel like biscuit dough. Turn out onto a floured surface, adding a bit more flour to dough to make it kneadable. 

With a rolling pin, form dough into a rectangle shape that is approximately 8 x 10"  and 1/4-1/2" thick.  Divide this into smaller squares--about 4 x 4. Spoon about a tablespoon of fruit preserves into the center of the square. Fold other side of dough over the jam and slightly press the seams to close. 

Transfer bars onto greased cookie sheet. Bake at 375 for 20 minutes or until lightly browned on top. 

Yield: 10 bars

Fruit and Nut Bars

I love Lara Bars...at least the Cherry Pie flavor. I rarely buy them, though, because they're so expensive. So yesterday I got out my food processor, flat blade, gathered some of my favorite nuts and dried fruits and surfed the web. I found several recipes, so obviously I'm not the only one who loves the idea of whole food fruit and nut treats! :0)

The first one I made was Cherry Almond. I modified a recipe found on DamyHealth.

Cherry Almond Bars {Our personal favorite}

Ingredients:

1/3 cup Dried Cherries

1/4 cup Seedless/Pitted sliced Dates

1/3 cup almonds 

1/2 tsp cinnamon

Handful of coconut

1/16 tsp almond extract

Instructions {For all recipes}

Place all ingredients in food processor base with blade attachment. Process until very finely ground, maybe two minutes. Remove from base and pour mix onto foil. Flatten "dough" by hand into an even 5x5 square about 1 inch thick. Slice into four equal rectangles or smaller bite size chunks. Wrap in plastic wrap to keep fresh. 

Cashew Chocolate Chip, Cherry Almond, Peanut Butter Chocolate Chip

Cashew Chocolate Chip. I wasn't a fan of it at first. The cashew flavor was a bit strong, but it mellowed overnight and was delicious this morning!

Ingredients:

1/2 cup salted cashews

1/3 cup dates, pitted

1/2 tsp. vanilla

pinch of salt

1 Tb. vegan chocolate chips

Peanut Butter Chocolate Chip 

Ingredients:

1/3 cup dates

1/4 cup peanuts

1/4 cup cashews

handful coconut

capful of vanilla

1 Tb. vegan chocolate chips

pinch of salt

I encourage you to experiment with your favorite seeds, nuts, and dried fruits ~ Save some money and do your body good with a healthy treat.

PB & J Oat Bars

An early morning conversation with my husband inspired these delicious stick-to-your-ribs breakfast bars. He woke up craving a Bob Dylan bar. When he used to work for Wild Oats market (prior to Whole Foods merger, of course) he'd eat one of these layered bars nearly every day. A somewhat dense peanut butter "blondie"-type base, smothered with strawberry preserves and topped with a crunchy oat, coconut, and chocolate concoction. Could I reproduce a healthier version? I was up for the challenge!

I started with the base. I found a recipe for a peanut butter brownie in my go-to baking book. I tweaked it here, and tweaked it there. Used coconut oil instead of butter, cut down on sugar, substituted whole wheat flour. Voila! It worked. Next, the topping. My first attempt needed a bit more time to toast. The second time, I added a little more oil and roughly chopped pecans joined the mix. It was just about right. 

Now for assembly. While the base was still a little warm, I smoothed the preserves over, then placed the bars into the fridge to cool a bit more. After about 5 - 7 minutes, I removed the pan, sprinkled even handfuls of the oat mixture over the top and lightly pressed it down into the jam. Cutting six equal pieces, I wrapped them individually in plastic wrap and placed them high up on the counter where my pre-schooler couldn't reach them. ;-) 

Would it pass the true test? Later that day, my husband unwrapped his "Bob Dylan" bar (by Beth) and took a bite. His nostalgic look told me everything I needed to know. The slight smile and nod of head as he looked at me? Awesome! Nothing could make me more happy. 

Now YOU can create these treats for an on-the-go breakfast or mid-day snack. ;-)

Ingredients:

Peanut Butter Base

1/3 cup melted coconut oil

1/2 cup brown sugar

6 Tb. Chia gel (or equivalent for 2 eggs) 

1/3 cup smooth peanut butter

1 cup flour (1/2 cup white, 1/2 cup wheat)

1/4 tsp. baking powder

Jam Layer

1/3 cup strawberry preserves (or jam of choice)

Oat Topping

1 cup rolled oats

1/3 cup coconut flakes

1/2 cup pecans, coarsely chopped

2 Tb. vegetable oil

1/2 cup vegan chocolate chips (I used Kirkland brand from Costco)

Instructions:

Preheat oven to 350 degrees. Toss rolled oats, coconut flakes, and chopped pecans with 2 Tb. oil until evenly coated. Place on baking sheet and toast until nicely golden brown (maybe 10-12 minutes or more - you'll  want to keep checking on it to make sure it doesn't burn). Remove from oven and set aside to cool. When cool, add chocolate chips

Cream coconut oil, sugar, and chia gel in a medium bowl with a hand mixer. Add peanut butter and continue to mix until incorporated. In a small separate bowl, stir together flour and baking powder. Add to peanut butter mix and combine well. Pour into a lightly sprayed 8x8 -in casserole dish and smooth evenly with a spatula. Bake for 20-25 minutes until the base appears set and the edges are slightly brown. (I have a gas range, so baking times may vary). Remove and cool for 10 minutes or so. 

When cool enough to touch the surface, spread an even layer of jam over the top. Sprinkle oat topping over the surface and press lightly into the preserves. Cut into desired serving size (you don't have to go as big as I did) and enjoy!