Apples and honey are the perfect additions for these satisfying breakfast bars. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 325 degrees F. Line a 9x9-inch baking pan with foil. Coat the foil with nonstick cooking spray; set aside.

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  • Combine cereal, rolled oats, flour, and dried apples in a large bowl. Set aside.

  • Stir together eggs, honey, peanut butter, and melted butter in a small bowl. Pour over the cereal mixture. Mix well. Transfer the mixture to the prepared pan. Using the back of a large spoon, press the mixture firmly into the pan.

  • Bake in preheated oven for 28 to 30 minutes or until the edges are browned. Cool completely on a wire rack. Cut into bars using a serrated knife (see Tip).

Tips

Tip: To store, individually wrap bars in plastic wrap. Store in the refrigerator for up to 3 days. For longer storage, place individually wrapped bars in a freezer container or bag for up to 3 months. To serve, thaw in refrigerator overnight.

Nutrition Facts

179 calories; 7 g total fat; 3 g saturated fat; 35 mg cholesterol; 122 mg sodium. 26 g carbohydrates; 2 g fiber; 11 g sugar; 4 g protein;