1 Mother 2 Another

Ever since I mentioned in an earlier blog
that Maddie and I make breakfast bars from a recipe I cooked up
(pun intended), I’ve had several requests for said recipe. So
I’m just going to post it here – feel free to email
(Jennifer@1mother2another.com) with questions, or to get an address
to send me my share. Just kidding, unless they turn out really
well, and then I’m not. And if you don’t like the
recipe, knock yourself out making it better and let me know how you
did it.

Maddie’s Breakfast Bars


1 1/3 c. whole rolled oats (quick oats are ok, but whole oats are
healthier)


¼ c. wheat germ, preferably toasted but raw is fine


1 c. crispy brown rice cereal (I use Kashi’s Seven Whole
Grain Puffs, but you can even use Rice Krispies if it’s what
you’ve got)


1 c. dried milk (you’ll find nonfat at the grocery stores,
but you can buy href="http://www.kingarthurflour.com/shop/detail.jsp?id=1249"
target="_blank">whole powdered milk through Baker’s
Catalog if your toddler needs the fat. And incidentally, one packet
of powdered nonfat milk equals one cup)


½ teaspoon cinnamon


½ teaspoon salt


½ c. cooking oil


½ c. honey


2 egg whites


1/8 to ¼ teaspoon href="http://www.kingarthurflour.com/shop/detail.jsp?id=1058"
target="_blank">orange oil, or the zest of one orange


½ c. dried cranberries


Preheat oven to 300 degrees. Line an 8- or 9-inch square pan with
tin foil, and butter the foil for easy removal.


In a food processor, process the oats until it’s down to
about 1 cup or less; it’ll be part oats and part powder.


In a medium bowl, combine the oats, wheat germ, cereal, dried milk,
cinnamon, and salt. In a separate bowl, whisk together the oil,
honey, eggs, and orange oil or zest. Pour this over the oat
mixture, and stir well. Add in the dried cranberries and stir until
distributed.


Pour into baking pan and press down until the mixture is packed
firmly and evenly in the pan. Bake for about 25-35 minutes, until
firm. Keep an eye on it to prevent burning, but don’t bring
it out if it’s still liquidy.


Allow to cool, then lift the foil out of the pan and cut into bars.
I personally freeze them in individual snack-sized Ziplocs and take
one out as needed; Maddie eats them straight out of the freezer and
I don’t have to worry about them going bad. You can easily
re-use the bags.


And finally, feel free to mix it up with the flavors. We use the
same recipe but use href="http://www.kingarthurflour.com/shop/detail.jsp?id=1748COCNUT"
target="_blank">coconut flavoring instead of orange oil,
and tropical dried fruit instead of cranberries, omitting the
cinnamon, for some Tropical Breakfast Bars. For adults, use 1 t.
vanilla instead, toss in a bit of espresso powder and a half cup of
almonds (or chocolate chips, or chocolate-covered espresso beans,
if it's that kind of morning). You get the picture.


Enjoy!