Crunchy pecans and warm vanilla add the perfect touch to these breakfast bars. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. In a medium bowl, stir together rolled oats, all-purpose flour, brown sugar, whole wheat pastry flour, and flax meal. Set aside 1/2 cup of the oat mixture for streusel topping. Stir baking soda into the remaining oat mixture.

  • In another medium bowl, whisk together milk, oil, egg whites and vanilla; add to oat mixture, stirring until combined. Stir in cranberries. Pat mixture into a foil-lined 9x9x2-inch baking pan.

  • Using a pasty blender, cut butter into reserved streusel topping until mixture resembles coarse crumbs; stir in pecans. Sprinkle over mixture in pan.

  • Bake 20 to 25 minutes or until center is set. Cool on a wire rack. Use foil to lift out of pan; cut into bars.


Tip: If using a sugar substitute, choose Splenda(R) Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 2/3 cup brown sugar. If sugar blend clumps when added to flour mixture, use a pastry blender to break it up. Nutrition Per Serving with Substitute: same as below, except 163 calories, 19 g carbohydrate, 5 g sugar, 53 mg sodium.

Nutrition Facts

175 calories; 7.8 g total fat; 1.7 g saturated fat; 5 mg cholesterol; 55 mg sodium. 100 mg potassium; 23.1 g carbohydrates; 2.2 g fiber; 9 g sugar; 3.7 g protein; 66 IU vitamin a iu; 27 mcg folate; 26 mg calcium; 1 mg iron; 31 mg magnesium;