Crunchy pecans and warm vanilla add the perfect touch to these breakfast bars.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
45 mins


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; protein 3.7g 8% DV; carbohydrates 23.1g 7% DV; exchange other carbs 1.5; dietary fiber 2.2g 9% DV; sugars 8.8g; fat 7.8g 12% DV; saturated fat 1.7g 8% DV; cholesterol 4.7mg 2% DV; vitamin a iu 66.5IU 1% DV; vitamin cmg; folate 26.8mcg 7% DV; calcium 26.5mg 3% DV; iron 1mg 6% DV; magnesium 31.1mg 11% DV; potassium 100mg 3% DV; sodium 54.7mg 2% DV.