RECIPE: Breakfast Energy Bars

This week at I Blame My Mother, we're working on a recipe by Michael Chiarello for FNCCC.  He's typically the Napa Valley Italian chef.  His recipes are wonderful when the tomatoes and other fresh vegetables are in season.  It's still cold here in Georgia and vegetables have a few more months before they are at their peak.  So I decided to make Michael's Energy Bars.  I don't like a strong molasses flavor and didn't have some of the ingredients he called for in the recipe, but according to the comments, I didn't need to worry.  And they were right.  They turned out really good.  They are very much like a breakfast bar, so that's what I called it.

Breakfast Energy Bars

1 cup quick-cooking oats

1/4 cup almonds

1/4 cup pecans

1/2 cup raisins

1/2 cup dried cranberries

1/3 cup butter, room temperature + more to butter dish

1/2 cup brown sugar

1/4 cup honey

1 egg

1 cup all purpose flour

1/4 cup whole wheat flour

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

pinch of salt

1/2 cup milk

Preheat oven to 300 degrees F.  Place oats, almonds and pecans on baking sheet.  Toast in oven for 10 minutes.  Set aside.  Turn oven to 325 degrees F.  Place raisins, cranberries, oats and nuts in the food processor.  Pulse about 10 times until coarsely chopped.  Set aside.  

In a bowl, beat the butter, brown sugar, honey, vanilla and egg until light and fluffy.  

In a separate bowl, combine both flours, baking powder, baking soda and salt.  Add to the butter mixture.  

Then pour in the milk and mix thoroughly.  Add oats mixture and mix again.  

Butter a 13x9 pan and pour batter and spread evenly.  

Bake for about 30 minutes, until set and slightly golden brown.  Cool in pan.  

Cut into 18 bars 1" x 4".  Wrap in plastic wrap and refrigerate or freeze.  

These are delicious for a breakfast treat.  They are not like granola bars.  They are more cakey, but not quite like a muffin.

Complete directions (no pictures):

Breakfast Energy Bars

1 cup quick-cooking oats

1/4 cup almonds

1/4 cup pecans

1/2 cup raisins

1/2 cup dried cranberries

1/3 cup butter, room temperature + more to butter dish

1/2 cup brown sugar

1/4 cup honey

1 egg

1 cup all purpose flour

1/4 cup whole wheat flour

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

pinch of salt

1/2 cup milk

Preheat oven to 300 degrees F.  Place oats, almonds and pecans on baking sheet.  Toast in oven for 10 minutes.  Set aside.  Turn oven to 325 degrees F.  Place raisins, cranberries, oats and nuts in the food processor.  Pulse about 10 times until coarsely chopped.  Set aside.  
In a bowl, beat the butter, brown sugar, honey, vanilla and egg until light and fluffy.  
In a separate bowl, combine both flours, baking powder, baking soda and salt.  Add to the butter mixture.  Then pour in the milk and mix thoroughly.  Add oats mixture and mix again. 
Butter a 13x9 pan and pour batter and spread evenly.  

Bake for about 30 minutes, until set and slightly golden brown.  Cool in pan. 

Cut into 18 bars 1" x 4".  Wrap in plastic wrap and refrigerate or freeze. 

Don't forget to enter the $25 Kroger Gift Card Giveaway!

This post has been linked to:

• FNCCC at I Blame My Mother
• Tempt My Tummy Tuesday at Blessed with Grace
• $5 Dollar Dinner Challenge
• Tuesday at the Table at All The Small Stuff
• Tasty Tuesday at Beauty and Bedlam
• Ultimate Recipe Swap (Flour) at Life as Mom 
• Grocery Cart Challenge Recipe Swap