We go through food seasons in our house. A recipe will be really hot for a while, and we’ll make it all the time. Then we tire of it and move on.
Breakfast bars are the ticket at the moment. I made them over Christmas using a recipe from Greg Atkinson’s West Coast Cooking, and G. just loves them. I’ve done a little modification to reduce the sugar, and I’ve been experimenting with different kinds of mixed fruit and nuts. We had fig and currant bars, cranberry and raisin, and fig and cranberry. Next up: Prunes.
The bars are a bit softer than commercial granola bars, and I think they have a better taste. They freeze well and are a terrific grab-and-go breakfast when you need to eat something during your morning commute. Here’s my version of the recipe:
Good Morning Breakfast Bars
3/4 cup canola oil
1/2 cup brown sugar
1/4 cup honey
1 cup all-purpose flour
1 cup rolled oats
1/2 cup whey protein powder (soy protein is OK too)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup nuts, chopped and toasted (I usually use walnuts or almonds)
1 cup dried fruit, such as raisins or Craisins
1 cup of second dried fruit, such as figs or apricots
1/4 cup flax seeds
Preheat the oven to 350 degrees and cover a baking sheet with parchment.
Separate one of the eggs and set the white aside.
Mix the yolk, the other egg, oil, brown sugar and honey, beating until smooth.
In a separate bowl, mix the flour, oats, protein powder, baking powder and salt. Add to the egg mixture, along with the nuts, dried fruit and flax seeds. Stir everything together until you have a loose dough.
Divide the dough into four parts. Turn one part out onto a floured surface and shape it into a log about 8 inches long. Place the log onto the baking sheet. Brush it with the egg white and sprinkle some extra oats on top.
Repeat this process with the other three portions of dough.
Bake the bars until they are cracked on top and lightly browned, about 18 minutes. Once cool, cut each log into four pieces. The recipe makes 16 bars.