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Apricot-Walnut Cereal Bars

:  April/May 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.3 (141 votes)

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.


READER'S COMMENT:
"just okay not my favorite treat "
Apricot-Walnut Cereal Bars Recipe

Makes: 16 servings

Active Time:

Total Time:

Nutrition Profile

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View Our Nutrition Guidelines »

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1/2 cup chopped walnuts, (about 2 ounces)
  • 3 cups unsweetened puffed-grain cereal, such as Kashi
  • 2 cups chopped dried apricots
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 12 ounces silken tofu, drained (about 1 1/3 cups)
  • 1 large egg
  • 1/2 cup canola oil
  • 1 cup honey
  • 1 tablespoon vanilla extract
  • 2 tablespoons freshly grated lemon zest

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Preparation

  1. Preheat oven to 350°F. Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.
  2. 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.
  3. 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.
  4. 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 & Notes

  • 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.

Nutrition

Per serving: 306 calories; 12 g fat ( 1 g sat , 5 g mono ); 13 mg cholesterol; 46 g carbohydrates; 6 g protein; 3 g fiber; 87 mg sodium; 367 mg potassium.

Nutrition Bonus: Fiber (14% daily value).

Carbohydrate Servings: 3

Exchanges: 2 starch, 1 fruit, 2 fat


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Recipe Categories

Style/Theme
Kid-friendly
Vegetarian
Everyday favorites
Freezing instructions
Gifts
Type of Dish
Baked Goods, bars & cookies
Snack
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
30 minutes or less
Meal/Course
Snack
Breakfast
Servings
8 or more
Preparation/ Technique
Bake
Season
Spring
Summer
Fall
Winter
Publication
April/May 2005
The EatingWell Diabetes Cookbook (2005)
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