Monday, April 12, 2010

Crunchy Chewy Breakfast Goodness

I'll go ahead a blow your mind right now.  I do not buy or feed the baintrain breakfast cereal.  The only "cereal" the boys get is one I make from coconut, craisins, flax seeds, chopped almonds and xylitol.  I know you're drooling for that recipe, but they aren't that in love with it.  I may share it later.  Call me crazy, but their skin breaks out when I feed them cereal from the store - even the gluten free kind.  I think it's all the processing...but that's a whole 'nother blog post. 

So, again with the quest.  Only this time I think I've landed on a semi-crunchy fairly-healthy chewy breakfast bar everyone loved, and meets my ridiculously high standards.  The overnight brown rice cereal facilitates a smooth morning, but they don't love it.  Mexican Monday was a hit, but next time it will be quicker made with corn tortillas.  The breakfast pizza and last week's pancake lasagna are delish, but a bit time consuming.  Throughout this process, I've narrowed my criteria for a successful breakfast alternative to eggs-in-any-form. One thing I've added to my list is minimal time outlay for maximum tastiness...after all, it's not that much fun to spend gobs of time in the kitchen and get a half-hearted response from my taste-testers. 


When I got this recipe I knew I could adapt it successfully for my mostly gluten free gang.  As always, I changed it around by adding more fruit and nuts and making my own brown sugar substitute using 3T. sorghum molasses and 3/4 c. xylitol.   I wouldn't call what we ended up with a "granola bar," it was more of a breakfast cookie bar.  Not a soul at my breakfast table cared what I called it,  they were just overjoyed I had doubled the recipe. 






::Chewy Breakfast Goodness::
2 c oats - I used Bob's gluten free
3/4 c chopped almonds 
1/2 c sunflower seeds (you could use pumpkin)
1 c flour - I used GF
1 t baking powder
1/2 t sea salt
1 T cinnamon
1 1/4 c oil - I used coconut for flavor
3/4 c brown sugar - I couldn't use sugar for breakfast, so i substituted 3/4 c xylitol with 3T molasses
2 large eggs - beaten
2 t vanilla
1 1/4 cup raisin/craisin mix - you could use any dried fruit, chopping larger things like apricots. 

Preheat oven to 350 degrees.  Line a  9x13 pan with parchment paper so it overhangs the edges by at least an inch. lightly grease the parchment.


Spread oats, nuts and seeds on a cookie sheet and bake for 15 minutes stirring every 5 to prevent burning.  remove from oven and cool completely.

Mix together oil, eggs, sugar and vanilla.  Set aside.


In a large bowl combine cooled oat mixture, chopped nuts, raisins, flour, cinnamon and baking powder.


Add wet ingredients to dry stirring until just combined.  Pour into prepared parchment paper and bake 25 minutes, or until set. 


Cool completely - or overnight. That was the other bonus of this particular meal - the make ahead quality.  Lift the slab of bars from the pan and cut into the right size pieces for your tribe.  

If you're kids are anything like mine, they'll grab another piece after their first bite!


I'm positive you'll like them too! 
Lib 

This post is linked to Rachel and Lisa and Jen - recipe mavens!



4 comments:

April said...

sounds delish! I may try this soon! Can't wait to SEE you and the rest of the baintrain this weekend!

Rachel said...

YUM YUM YUM!!!!

That sounds awesome.
You had me at coconuts and almonds ;-)
I'm so glad you're sharing your recipes! Thank you!

Kathleen said...

Looks delicious and healthy!

Carissa Mason said...

I am so stealingt his recipe! I love granola bars and breakfast foods of all kinds and this look right up my food alley! I am a clean eater and try to help my children embrace that as much as possible (it's actually much easier than I thought). Thanks for all the delicious recipes you share on your site. I will be your newest follower! Holla!

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