Recipe: Summer Energy and Breakfast Bars
Makes about 20 bars
This is a carbohydrate-rich snack bar full of granola, oats, dried fruits, and wheat germ. We’ve done this recipe on the morning show before, and this variation show exactly why it is one of my favorite recipes: it has endless possibilities, like here where I give a tropical twist for summer.
I think it is the perfect little bite of energy for a morning on the go, for a quick pick me up for the kids in between summer activities, or for that quick bite of energy before hitting the gym. While you may prefer to substitute something more organic for the marshmallows, like honey or even light corn syrup, I personally don’t mind the added bit of sweetness or the fact that the marshmallows, once cooled, help hold the bars together. To keep the nutritional numbers in check you can use as few as 2 to 3 cups of the marshmallows. Just be ready to use some brute strength to press the bars into a uniform shape.
These keep great when individually wrapped – up to one week at a cool room temperature; up to 2 weeks in the refrigerator, and up to 1 month in the freezer. Just grab-n-go!
Ingredients
Scant 1 cup chopped dried pineapple
½ cup dried tart cherries, coarsely chopped
¼ cup dried chopped dates
¼ cup dried flaked coconut
½ cup rolled oats
¼ cup wheat germ
About 3 cups low fat granola (I like to use the low fat granola with fruit)
½ cup butter (you can use less, just see note above regarding marshmallows and pliability of the bars)
½ cup creamy or crunchy low fat peanut butter (I usually use ¼ cup of each)
4 to 6 cups mini marshmallows
Preparation
Coat a 9-inch by 9-inch square baking pan with non-stick cooking spray.
Combine the dried fruit, oats, wheat germ, and granola in a large bowl. Set aside.
Place a large sauce pan over medium-low heat. Add the butter and peanut butter and stir to melt and combine. Add the marshmallows and stir constantly until melted and fully incorporated into the peanut butter mixture. Turn off the heat and add the granola mixture to the pan. Working quickly, fold the granola mixture into the melted marshmallow mixture. Turn out into the prepared pan. Using a piece of waxed paper sprayed with non-stick spray, press the mixture into the pan until uniform and compact. Let stand at room temperature until firm, about 1 hour. Use a sharp knife and cut bars into 2-inch x 2-inch squares.
Individually wrap each square in plastic wrap and keep at room temperature for up to 1 week, or freeze for up to 1 month. Thaw at room temperature.