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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%

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Everything Breakfast Bar

Recipe #135366 | 55 min | 15 min prep | add private note
000

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

Directions

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

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