Recipe by Karyl Lee
Very dense, chewy, and not too sweet filling breakfast bar, portable and easy after the first mix and bake.
Top Review by Nanners
I tried this recipe because I was so impressed (still am) with the healthful quality of the bars. I substituted pumpkin puree for the prune puree, and used 3 whole eggs in place of the 4 egg whites. Other than that I followed it exactly (used the agave syrup +water). They definitely were filling, but could've had more chocolate flavor and moisture for my tastes. I realize that this would make them less healthy, but even adding a 1/4 -1/3 C. oil or extra puree might help with this. I ended up crumbling the bars in a bowl with milk and sprinkling them with ground flax seed, and they were good this way.
- 1 1⁄4 cups date sugar (or 8 oz bag date sugar)
- 3⁄4 cup rice syrup (or 1/2c agave syrup 1/4 water)
- 3 cups rolled oats
- 2 cups natural bran (I use oat bran)
- 10 ounces prune puree
- 2 tablespoons canola oil
- 1 tablespoon vanilla
- 1⁄2 cup cocoa powder
- 1⁄2 cup chocolate chips
- 4 egg whites
- 2 cups wheat flour
- 1 tablespoon baking soda
- 1 tablespoon cinnamon (optional)
Directions See How It's Made
- Mix all ingredients except egg whites and flour and soda together in a large bowl.
- Sift the flour and soda together and add to the bowl.
- Beat the egg whites foamy and stir in well.
- It will take quite an effort to mix it all together well.
- Put into a parchment lined jelly roll pan and pat down as evenly as possible.
- Keep your hands moistened while you do this.
- (STICKY) Bake at 350 F for about 30 minutes, although you can check it at 25 minutes.
- Cut into 18-24 bars as you wish.
- Keeps well wrapped and refrigerated.
- I have not tried to keep them outside of the fridge, nor in the freezer.