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.
- 3 cups old-fashioned rolled oats
- 1/2 cup walnuts, (about 2 ounces), chopped
- 3 cups puffed-grain cereal, unsweetened, such as , Kashi
- 2 cups apricots, chopped dried
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 12 ounces silken tofu, (about 1 1/3 cups), drained
- 1 large egg
- 1/2 cup canola oil
- 1 cup honey
- 1 tablespoon vanilla extract
- 2 tablespoons lemon zest, freshly grated
- Step 1
- Preheat oven to 350°F. Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.
- Step 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.
- Step 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.
- Step 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.
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