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. Source: EatingWell Magazine, April/May 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.

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  • 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.

  • 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.

  • 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.

Tips

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.

Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.

Nutrition Facts

286 calories; 11.5 g total fat; 1 g saturated fat; 12 mg cholesterol; 98 mg sodium. 289 mg potassium; 44.2 g carbohydrates; 3.5 g fiber; 25 g sugar; 5.4 g protein; 208 IU vitamin a iu; 1 mg vitamin c; 11 mcg folate; 31 mg calcium; 2 mg iron; 53 mg magnesium;

Reviews (30)

Read More Reviews
30 Ratings
  • 5 star values: 0
  • 4 star values: 28
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/21/2014
Cracks me up when people discuss concerns about the fat and carbs in Energy Bars. That's the purpose folks - provide energy! Read More
Rating: 3 stars
01/29/2013
healthy snack bar; good for breakfast on the go for teenagers and family these were a great option for a quick breakfast or to -go snack; we used sunflower seeds because we do not like nuts and decreased the amount of honey to 3/4 cup and didn't notice a difference Pros: tasty nutritious good way to add protein for vegetarian teenage daughter Cons: use the correct pan size or they can get too soft or crumbly Read More
Rating: 4 stars
01/25/2012
Chewy cookie-like texture and lots of flavor! Subsituted Kashi Go Lean cereal for puffed rice to increase protein and fiber content. Have tried cranberry/pecan and pineapple/coconut combos both of which were delicious. I like many readers decreased the added sugar (in the cranberry/pecan bars I used 2/3 cup maple syrup and agave and in the pineapple/coconut bars I used 1/2 cup of honey plus a couple tablespoons water). Read More
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Rating: 3 stars
11/22/2011
Nice taste and flavor but not the texture I hoped for... The bars weren't a texture that I expected and I wasn't a big fan of the final product (though my husband was). I cook with tofu and certainly know my way around a recipe so I don't think it had to do with me own techniques but just the recipe itself. Pros: Healthy and easy to make Cons: strange final texture - not like a cookie not like a bar. Read More
Rating: 4 stars
10/31/2011
what??? 300 calories 12g fat 48g carbs? this is good? While nibbling on you bar check the net for size xxl clothes. come on if you eat this and think it good for you think again! Read More
Rating: 4 stars
10/31/2011
Actually 300 calories is very reasonable for breakfast! It is a meal after all. And only 1 gram of fat is from sat fat - that means the rest is actually good for you! Plus there is more fiber and protein in this than some of the you buy in the grocery store (although Kashi has some fabulous nutrition stats). And its not loaded with preservatives! For a grab and go breakfast this sounds pretty good to me! Read More
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Rating: 4 stars
10/31/2011
This bar is supposed to be your breakfast--a meal NOT a snack. Look at the ingredients: the fat is mostly coming from good sources like the nuts and soy. Fat is not bad esp. not good fat. You do actually need some of this in your diet. Overeating is what is bad. And I think a 300-calorie MEAL is pretty darn good. Read More
Rating: 4 stars
10/30/2011
I think almond flour should work. That would reduce the carbs too and add more nutty flavor. T.Zimmerman Nashville TN Read More
Rating: 4 stars
10/30/2011
What would be a good replacement for the all-purpose flour? I want to use something gluten free. Maybe coconut flour? k Read More
Rating: 4 stars
10/30/2011
I would like to know if anyone thinks it would work if I added chocolate whey protein powder...??????????? please email me @ jbandel@aol.com I drive school bus and this would be fantastic to take with me in the mornings.. or even in the afternoons.. I am doing a 6meal diet and need more protein in the bars to really be any good.. and I will have to reduce the carbohydrates too... please help me... joanne Fredericksburg VA Read More
Rating: 4 stars
10/30/2011
I used craisins and almonds 1/4 cup honey and half the oil plus applesauce and these were great. Too much honey since the craisins are sweetened. Jennifer Red Bud IL Read More
Rating: 4 stars
10/30/2011
I reduced the honey by 1/3 replaced the egg with egg substitute and used only about 1 cup of the dried fruit craisins and raisins. I also added 1/4 cup unsweetened applesauce and 1/2 cup flaxseed meal. I keep mine refrigerated with the tofu I don't think I would leave them out for 5 days. I will definitely make these again. Kathy Fairfield CA Read More
Rating: 4 stars
10/30/2011
Made in a larger pan cut bars smaller which worked well. The lemon was a bit overpowering. All in all a wonderful alternative to commercial granola bars most of which have trans fats (less than a gram so they don't have to list it as an ingredient). Anonymous Chicago IL Read More
Rating: 4 stars
10/30/2011
Thought the honey was too much sugar for insulin resistance. I used a lower glycemic option of agave. Turned out well. Also used more nuts. Would like to try with less oil maybe something else to add moisture?? Anonymous Olympia WA Read More
Rating: 4 stars
10/30/2011
Silken Tofu is sold at health food stores or natural food stores. I used the softest I could find and they came out perfect. I added more nuts and dried cranberries instead of apricots. Use your imagination and have fun making and eating these bars. Anonymous Rutherfordton NC Read More
Rating: 4 stars
10/30/2011
I deleted honey. Fruits gave enough sweet. I did this as I am high diabetic. Anonymous Chennai Ta Read More
Rating: 4 stars
10/30/2011
Under nutritional information there is nothing about sugar. Would like to know how much sugar per serving Anonymous Tulsa OK Read More
Rating: 4 stars
10/30/2011
What is "silken tofu"? Where I live we have extra firm firm soft and dessert. Anonymous Kamloops BC Read More
Rating: 4 stars
10/30/2011
For an eggless version I just omitted the egg & didn't bake quite as long.Also made a batch using almonds and dried cherries. Good! Anonymous Velma OK Read More
Rating: 4 stars
10/30/2011
This is more economical than the Kashi bars I eat daily but twice the calories mostly from fat and less fiber. Will try again with a fat substitute. Anonymous Chapel Hill NC Read More
Rating: 4 stars
10/30/2011
Is there an egg free option? I am a vegetarian diabetic who does not eggs!! thanks Anonymous Hounslow Middlesex Un Read More
Rating: 4 stars
10/30/2011
I'm a college student and I asked my mom to make these for me the weekend she was coming to visit. They're very good and make for a light quick breakfast on my way out the door. I move one straight from the freezer to the microwave for a minute or so on a lower power level and I'm good to go. I think I would like to have more of the apricots and walnuts though. -Sarah Springfield MO Read More
Rating: 4 stars
10/30/2011
To the comment re leaving them out because of tofu--they are baked now so there is no danger of going bad. The tofu has been COOKED. Read More
Rating: 4 stars
10/30/2011
Way too many calories and not near enough fiber. I would love to find a recipe for a 100 calorie bar with 9-10 grams of fiber. Read More
Rating: 4 stars
10/30/2011
From the nutritional stand point I substituted Spelt flour for the all-purpose and cut the honey in half. The fat is "good fat" coming from nuts and canola oil (mostly monunsat fats). If you eat it for a breakfast meal you just had a pretty well balanced meal. Most of us don't get enough "good fat". Read More
Rating: 4 stars
10/30/2011
Are there really 12g of fat per serving? This doesn't seem right (or in line with Eating Well's philosophy!) Read More
Rating: 4 stars
10/30/2011
Yummy - I used wheat flour instead of all purpose - half the salt. Next time I plan on using applesause instead of oil and maybe all egg white. Read More
Rating: 4 stars
10/30/2011
I have not yet tried the recipe but just reading the comments... some people need to understand that there are good carbs and bad carbs as there are good fats and bad fats. too bad the labels are not broken down like that! I get brain pain trying to explain this to my husband also!! if it says 48 CARBS it does not necessarily mean that all 48g of CARBS are bad for you..there my be 40g of GOOD CARBS and only 8g of BAD CARBS. of that 12g of FAT... maybe only 4g of those 12 are BAD. I personally feel that with all the 'good' and 'bad' of this and that in foods anymore... they should be broken down on labels so that people can make more educated decisions. it can be very frustrating for someone who is sayyyy... diabetic or has heart disease.. to try to control their intake of good and bad when you don't know for sure. Read More
Rating: 4 stars
10/30/2011
just okay not my favorite treat Read More
Rating: 4 stars
10/29/2011
Good eats for road trips I made these for a recent month-long road trip. While they didn't last that long having them on hand helped us eat healthier and avoid roadside snacks and fast food. This also was my first time to cook/bake with tofu and I love how it adds a lot of protein and helps the bars bind. Pros: Easy to make healthy filling. Cons: A few too many ingredients. Read More