Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
⅔ cup rolled oats
3 tablespoons chopped walnuts
1 egg white
3 tablespoons packed brown sugar or brown sugar substitute blend equivalent to 3 tablespoons brown sugar (see Tip)
3 tablespoons peanut butter
2 tablespoons honey
½ teaspoon vanilla
3 tablespoons flaxseed meal
2 tablespoons white whole-wheat flour or all-purpose flour
2 tablespoons semisweet chocolate pieces
Preheat oven to 300°F. Line a 9x5x3-inch loaf pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray; set aside. On a baking sheet, spread oats and walnuts in an even layer. Bake for 10 to 15 minutes or until oats and walnuts are toasted and aromatic, stirring occasionally. Cool oats and walnuts.
Increase oven temperature to 350°F. In a medium bowl, stir together egg white, brown sugar, peanut butter, honey, vanilla, and salt. Stir in toasted oats, walnuts, flaxseed meal, flour, and chocolate pieces, stirring until combined.
Spread mixture into prepared loaf pan. Bake for 20 to 25 minutes or until firm in the center and light brown. Using the edges of the foil, lift the uncut bars out of the pan. While still warm, use a sharp knife to cut crosswise into 1- ½-inch-wide bars. Let cool completely. Store in an airtight container.
Number of Servings: 6//Serving Size: 1.0 bar//Nutrition Facts (per serving) : 235 cal., 10 g total fat (2 g sat. fat), 0 mg chol., 73 mg sodium, 32 g carb., 4 g fiber, 16 g sugar, 7 g pro.//Daily Values: 0% vit. A, 0% vit. C, 3% calcium, 9% iron//Exchanges: 2 Starch, 1.5 Fat//Carb Choice: 2//Recipe ID: R165444//Usage Id: 8300215dev//Publication: Diabetic Living (www.recipe.com)//URL: http://Diabetic Living (www.recipe.com)/chocolate-chip-power-bars/
Tip: If using a sugar substitute, we recommend Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 3 tablespoons brown sugar. Per serving with substitute: same as below, except 224 cal., 71 mg sodium, 28 g carb.