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Nutrition Facts
Serving Size 1 (91g) Recipe makes 12 servings The following items or measurements are not included below: 1 cup Splenda sugar substitute
Calories 211
Calories from Fat 30		(14%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 312mg		13%
Potassium 299mg		8%
Total Carbohydrate 40.2g		13%
	Dietary Fiber 3.5g	13%
	Sugars 17.7g
Protein 6.5g		13%
detailed view... how is this calculated?

Everything Breakfast Bar

Recipe #135366 | 55 min | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: 000
Aug 29, 2005

It has some of every food group in the bar. Fruit, vegetable, dairy, whole grains, and protein. Sorta soft grab and go bar. I wanted something my son could grab on his way out to school.

SERVES 12 (change servings and units)

Ingredients

4 cups oatmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 eggs, beaten
1 cup pumpkin
1 cup milk
1 tablespoon maple syrup
1 cup Splenda sugar substitute
1/2 cup brown sugar, packed
1 tablespoon vanilla
1 cup raisins

Directions

1
Preheat oven to 325°F.
2
In large bowl combine oatmeal, baking powder, salt and cinnamon.
3
Mix in remaining ingredients.
4
Spread in greased 9x13 pan.
5
Bake for 40 minutes.
6
Enjoy!

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Featured Reviews for This Recipe

From: Kerbare

On Oct 17, 2009

I changed the serving size to 4 in case these did not come out right .. Well next time I will make a full batch. I opmitted nuts but added dried cranberries and shredded coconut .. these were really good thanks!!

0 people found this review helpful

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From: Chef #890401

On Jan 3, 2009

0 people found this review helpful

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From: Dimpi

On Jun 1, 2006

This is an easy recipe for a nutritious snack. I halved the recipe, used low fat milk, all brown sugar instead of splenda but only about half the recipe called for. I also added only a handful of raisins, a small handful of shredded coconut and about 2 T of pecan pieces. Oh and I didn't have a pumpkin so I subbed a ripe banana. I really want to try it with pumpkin though. I rolled the cut pieces in finely granulated sugar and wrapped them individually. They're really good with coffee. Thanks for posting the recipe, Resa66!

8 people found this review helpful

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From: dawn bisterfeldt

On Jan 16, 2007

I used 1/4 cup of sugar free syrup instead of the maple syrup and took out the brown sugar. I also used egg beaters instead and added a pinch or two of nutmeg. I baked it at 350 for the first thirty min. then turned it down. It took about 45min. Very good. tastes just like the quaker breakfast squares

5 people found this review helpful

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Read all 18 reviews