Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Similar to breakfast bars, these are good to pack in a knapsack or bike bag. Use any dried fruit your kids like in place of the apricots - raisins, cranberries, cherries, or even blueberries.
Ingredients[]
- 1 cup applesauce
- 2 cups puffed seven-grain cereal
- 1 1/4 cups all-purpose flour
- 1/4 cup nonfat dry milk
- 2 tablespoons toasted wheat germ
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 3/4 cup packed brown sugar
- 1/3 cup chopped dried apricots
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large egg whites
- Cooking spray
Directions[]
- Preheat oven to 350°.
- Spoon applesauce onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness.
- Cover applesauce with additional paper towels, and let stand 5 minutes.
- Place cereal in a food processor; pulse until coarsely ground.
- Lightly spoon flour into dry measuring cups, and level with a knife.
- Add flour and next 5 ingredients to processor and pulse to combine.
- Scrape applesauce into processor using a rubber spatula.
- Add blueberries and next 5 ingredients; pulse just until combined.
- Spread batter into a 13 x 9-inch baking pan coated with cooking spray.
- Bake at 350° for 30 minutes or until a wooden picked inserted in center comes out clean.
- Cool completely on a wire rack.
Yield: 2 dozen bars (serving size: 1 bar)