These pack a lot more nutrition than the bars you buy. With a side of yogurt or cheese, they’re the perfect take-along breakfast or snack.

  • 8 tablespoons (1 stick) butter, melted
  • ¼ cup Splenda, fructose or brown sugar
  • ¾ cup white grape juice concentrate
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups old-fashioned rolled oats
  • 1 cup whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 tablespoons wheat germ, oat bran or ground flaxseed
  • 1 cup chopped walnuts or almonds
  • 1 cup chopped raisin, or 1 cup mixed dried fruit, such as chopped apricots, blueberries, cranberries and/or cherries.
  1. Preheat the oven to 375 F
  2. Place the butter, Splenda, grape juice concentrate, eggs and vanilla in a mixing bowl and beat until well mixed.
  3. Place the oats, whole wheat flour, baking soda, cinnamon, wheat germ, walnuts and raisins in another mixing bowl and stir to mix. Add the oat mixture to the butter mixture and stir until thoroughly combined.
  4. Line a baking sheet with parchment paper. Shape heaping tablespoons of the batter into bars that are roughly 2 by 4 inches, arranging them about 1 ½ inches apart on the baking sheet.
  5. Bake the bars until the bottoms are brown and the tops golden brown, about 15 minutes. For crisper bars, reduce the oven temperature to 200 F and let the bars bake 10 minutes longer.
  6. Let the bars cool completely before sliding them off the cookie sheet. The bars can be stored in an airtight container for 3 days at room temperature or frozen for up to 1 month.

Makes 20 bars

Tip: The power breakfast bars crumble when warm but firm up as they cool, so they travel well. Pop one or two in your bag for some extra energy to go.

Nutrition Info:

1 portion (2 bars) provides:

  • Protein: ½ serving
  • Vitamin C: ½ serving
  • Green Leafy and yellow fruits and vegetables: ½ serving if made with apricots.
  • Other fruits and vegetables: ½ serving
  • Whole grains and legumes: 1 ½ servings
  • Fat: 1 serving