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Apricot-Walnut Cereal Bars

From: EatingWell

Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations.

Servings: 16 servings
Prep: 30 mins
Total: 2 hrs
Rated : 
 by 1 person
3 cups  old-fashioned rolled oats
1/2 cup  chopped walnuts, (about 2 ounces)
3 cups  unsweetened puffed-grain cereal, such as Kashi
2 cups  chopped dried apricots
1/4 cup  all-purpose flour
1/2 teaspoon  salt
12 ounces  silken tofu, drained (about 1 1/3 cups)
1   large egg
1/2 cup  canola oil
1 cup  honey
1 tablespoon  vanilla extract
2 tablespoons  freshly grated lemon zest
1. Preheat oven to 350 degrees F . Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.
2. Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes. Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
3. Meanwhile, puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan.
4. Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.
MAKE AHEAD TIP: Individually wrap in plastic and keep at room temperature for up to 5 days or freeze for up to 1 month. Thaw at room temperature or remove plastic, wrap in a paper towel and defrost according to your microwave's directions.
Nutrition Facts
Calories 306, Total Fat 12 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 13 mg, Sodium 87 mg, Carbohydrate 46 g, Fiber 3 g, Protein 6 g, Potassium 367 mg. Exchanges: Starch 2,Fruit 1,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

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