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; carbohydrates 23.1g; dietary fiber 2.2g; sugars 8.8g; fat 7.8g; saturated fat 1.7g; cholesterol 4.7mg; vitamin a iu 66.5IU; folate 26.8mcg; calcium 26.5mg; iron 1mg; magnesium 31.1mg; potassium 100mg; sodium 54.7mg.

Reviews (1)

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Rating: 5 stars
Easy and delicious. I used all of the same ingredients except canola oil. All I had was coconut oil. They turned out great. They dried out quickly in the fridge the next day but 20 seconds in the microwave made them soft and crumbly again. Read More