Breakfast bars


    Pecans, 1 cup, chopped
    Almonds, 1 cup, sliced
    Apricots, dried, 1/2 cup, halves
    Figs, dried, 1 cup
    Oats, 1 1/2 cups
    Raisins, 1/2 cups, packed
    Unsweetened Brown Rice Cereal, 1 1/2 cup (puffed)
    Egg Whites, 3 serving
    Maple syrup or Honey, 1/4 cup
    Cinnamon, ground, 1/2 tsp
    Salt, 1/4 tsp
    Vanilla Extract, 1 tsp



Preheat oven to 350. Lightly mist a 13×9 baking with cooking spray. I use parchment paper no spray.

Combine pecans, almonds, apricots and figs in a food processor. Lightly pulse until chopped. Transfer pecan mixture to a large mixing bowl; add oats, raisins, and cereal.

In a separate bowl, combine egg whites, syrups or honey, cinnamon, salt and vanilla, stirring well. Add to pecan mixture, mixing well.

Spread mixture into prepared pan, pressing down gently. Bake 20 to 25 minutes or until lightly browned. Allow to cool 15-30 minutes before slicing into 3×3 inch bars.

(I use parchment paper in the pan and press it down firmly with an additional piece)

Number of Servings: 24


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