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Apricot
Almond Breakfast Bars
These
cereal bars are a healthy grab-and-go breakfast.
750 mL Western
Family rolled oats 3 cups
175 mL sliced almonds ¾ cup
750 mL unsweetened puff ed-grain cereal such 3 cups as Nature’s
Path organic kamut puffs
500 mL dried apricots, chopped 2 cups
60 mL Western Family all purpose flour ¼ cup
2 mL salt ¼ tsp
1 300 g pkg. plain dessert tofu, drained
1 Western Family large egg
125 mL Western Family canola oil ½ cup
250 mL Western Family honey 1 cup
15 mL Western Family vanilla extract 1 tbsp
1 freshly grated zest of 1 lemon
 1.
Preheat oven to 375ºF (190ºC).
2. Spread
oats and almonds on a baking sheet. Bake until fragrant and light golden
in colour, about 8 to 10 minutes. Transfer to a large bowl.
3. Add
puff ed cereal, dried apricots, flour and salt to oat and almond
mixture. Stir to combine and set aside.
4. In a blender
or food processor, purée tofu, egg, oil, honey,
vanilla and lemon zest until smooth. Make a well in the center of the
oat mixture and gently fold in the tofu mixture until combined.
5.
Reduce oven temperature to 350ºF (180ºC). Line a cookie sheet with
parchment paper. Using a spatula, spread cereal mixture evenly on the
cookie sheet.
6. Bake for
35 to 40 minutes, until fi rm in the center and golden brown. Let cool
completely in the pan before cutting into bars. 7. Individually
wrap bars in plastic and keep at room temperature for up to 5 days
or freeze for up to 1 month.
Makes
16
cereal
bars. Nutritional analysis per serving
Calories 317
Protein 6 g
Fat 12 g
Carbohydrate 50 g
Fibre 4 g
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