When time is short, and you are rushing out the door, grab one of these yummy date-cranberry breakfast bars. They are not too sweet, taste great and are packed full of nutrients. This recipe comes from Ginny McMeans of Vegan in the Freezer.
After they have cooled you may freeze them in any of the methods shown in this article from Vegan in the Freezer. They defrost quickly so it really doesn’t take any planning. The microwave will also zap them in 20 seconds, or just let them defrost at room temperature.
Michele C. Hollow writes about pets and wildlife at parade.com, and at Pet News and Views. She tried this recipe, and served it to her 13-year old son and his friends. The entire pan disappeared within minutes.
Date-Cranberry Breakfast Bars
- 1 cup whole wheat pastry flour
- 1 cup old fashioned oats (also called rolled oats)
- ½ tsp salt
- ¼ cup coconut oil
- ¾ cups dates, chopped
- ½ cup dried cranberries, lightly chopped
- 1 cups walnuts, chopped
- ⅓ cup water
Lightly oil an 8" x 8" square pan.
Mix flour, oats, salt and oil in a medium bowl.
Add cranberries and dates.
Add the water and walnuts and mix well.
Press into an 8" x 8" baking pan to fill out all the corners.
Important: Cut into squares before baking. By this I mean for you to press down with something like a metal pastry board scraper to make deep marks so that they are easy to cut apart without cracking after baking.
Bake at 325° for 30 minutes.
Makes 16 2" bars.