Better breakfast bars

This blog is basically defunct, so I’ll just admit that I’m only posting this to make the recipe easier for me to find. (I got it from a Talk thread on Serious Eats, and it is annoying to keep going back to it.)

These are breakfast bars. They are good. Actually, I had a horrible cold all last week and couldn’t taste them, but I think they’re good. (The first iteration, which I made two weeks ago, had Craisins and smaller chocolate chips and was definitely good, so I assume this one, which has apricots and large chocolate chips, is also good.)

I have some awesome tips for you.

First, mix your dry ingredients—whole wheat flour, ground flax seeds (I’m not sure this serves a purpose other than health; I’ll let you know when I run out of flax seeds and have to start experimenting), oats, baking powder, salt, and cinnamon. Then, put an open container of honey next to the dry ingredient bowl. Scatter some dried apricots on a cutting board.

This is what we in the business call a bad photo.

Chop the apricots into small pieces. (I think I chopped each apricot into six pieces or so.) Apricots are sticky and this is rather difficult.

Add your chocolate chips, dried fruit, and nuts (I love hazelnuts; use whatever you like) to the dry ingredients.

In a smaller bowl, add about 3/4 c applesauce. (I’m still experimenting with this; but since I use only w.w. flour instead of some w.w. and some white, the dough is much drier and more applesauce is needed. I tried adding some milk last week, but I’m not sure that was a good idea. Still, there is no clear evidence ether way.)

Add 3 tbsp canola oil.

WITH THE SAME TABLESPOON, add 2 tbsp honey. This way the honey will just slide out of the tablespoon; you won’t have any getting-honey-out-of-the-tablespoon crises. It’s awesome.

Mix together, then add to the dry ingredients. It’ll be kind of impossible to stir. I’m going to use my hands the next time I do this.

If baking bars, put in a 9×9 cake pan and bake for about 20 minutes.

If making cookies (probably the superior option), form cookies, put on a sheet pan, and bake for 12-ish minutes.

Breakfast bars
Adapted from Sourdough, a Serious Eats user 

3/4 c whole wheat flour (or 1/2 c whole wheat and 1/4 c white)
1 1/2 c rolled oats
3/4 c ground flax (this is expensive, so you should find a replacement)
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/4 c combination of dried fruit, nuts, and chocolate chips (I just make things easier and do 1/2 c each)
1/2 – 3/4 c unsweetened applesauce
3 tbsp canola oil
2 tbsp honey

Mix dry ingredients together, including the add-ins. Mix wet ingredients together in a separate bowl, then combine.

Bake at 350°, either in a cake pan for 20 minutes or as cookies for 12 minutes.

If you intend to keep them around for more than a few days, put them in the fridge.

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6 thoughts on “Better breakfast bars

  1. I am still reading! In fact, last night after I made dinner I thought it would make for a good guest post on your blog, since I kind of fudged it. But then it occurred to me that maybe it wasn’t kosher (I made pork chops). But then I looked in your index, and you have ham in there, so it must be all right?

    Anyway, these breakfast bars look amazingly delicious– I will try them before the other breakfast bars!

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