Apricot Breakfast Bars
Calories 193 (30% from fat)
Fat 6.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 92 mg.
Sodium 155 mg.
Carb. 27 gram
Fiber 5 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 11.6 gram
buttery cooking spray
1 1/2 cups of oat bran
3/4 cup flax seed meal
1/2 cup bread flour
1/3 cup protein powder
(We used GNC Pro Performance 100% Whey Vanilla Cream.)
1 oz. packet of sugar free vanilla pudding
(We used Jell-O Sugar Free Vanilla Pudding and Pie Filling.)
1 tsp. baking powder
1/2 tsp. cinnamon, ground
1/4 tsp. salt
1 can (15 oz.) apricot halves in syrup
(We used Del Monte Lite Apricot Halves.)
1/4 cup fat free milk
2 large whole eggs
1 tsp. vanilla extract
With hearty oat bran, nutritious flaxseed, and the subtle sweetness of apricots, these breakfast bars are perfect for a quick bite or snack during the day. They have less than 200 calories, but they're packed with protein and fiber.
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly coat an 8x8 baking dish with buttery spray.
3. In a large mixing bowl, combine the dry ingredients, oat bran, flax seed, flour, protein powder, pudding mix, baking powder, cinnamon and salt.
4. Use a blender and blend the can of apricots.
5. Mix the apricots and the remainder of the wet ingredients, milk, eggs and vanilla in a separate bowl.
6. Mix together the wet and dry ingredients.
7. Pour everything into the baking dish, then bake at 350 degrees Fahrenheit for 35 to 42 minutes.
8. Once the top is firm, it's ready. Take it out of the oven and let it rest for 5 minutes, then cut into 9 bars.
9. You can store it in the refrigerator, covered for up to 4 days. Put in an airtight container and freeze for long-term storage.
Yield: 9 Servings
You can freeze individual bars for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.
Microwave each bar for approximately 60-75 seconds. Put a damp towel over the bar when re-heating to keep it moist.