- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
40 Minutes
Diets 
One of my children gives me a hard time about breakfast. She doesn’t like most cereals; yogurt is “too cold” and oatmeal is “too mushy.” I finally found a solution. These homemade cereal bars have no sugar, they’re healthy and filling—and they’re also exciting (almost like a cookie, which she used to beg for every morning).
2 cups old-fashioned or quick-cooking oats
2/3 cup flaxseed meal (see note)
1 and 1/2 teaspoons baking powder
1/4 cup Manischewitz Honey
2 teaspoons vanilla extract
2 eggs
2 tablespoons canola oil
2 tablespoons Gefen Almond Milk, soy milk, or rice milk
6 cups frozen blueberries, defrosted
2 teaspoons lemon juice
3 teaspoons stevia (or sugar or another sugar substitute)
Preheat oven to 350 degrees Fahrenheit. Grease two baking sheets with nonstick cooking spray.
Combine oats, flaxseed meal, white whole-wheat flour, and baking powder.
Add honey, vanilla, eggs, oil, and almond milk. Mix until well combined (the dough should be firm and not too wet).
Wrap or cover the dough and place in the refrigerator for 15 minutes.
Meanwhile, prepare the filling. Combine blueberries, lemon juice and stevia.
Remove dough from fridge. Divide in two. Flour a surface to work with the dough. Roll each piece out into a 10- by 12-inch rectangle. Cut each rectangle lengthwise into thirds using a sharp knife. Spoon berry mixture down the center of each piece. Carefully fold one length of the dough over the filling and then the other, gently pinching to seal closed.
Transfer the dough strips to the prepared baking sheets, seam side down. Cut each strip into three bars and place one inch apart. Bake for 15 minutes. Let cool. Store in an airtight container, refrigerator, or freezer.
Yield: 18 bars
How Would You
Rate this recipe?
Please log in to rate
Flaxseed sub? Can we sub this for something else more basic (and already found in my kitchen 🙂 thx
you can substitute this for chia seed ground or almond flour!