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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Wednesday, April 7, 2010

BREAKFAST BARS (from Nigella Express)

I am addicted to these, and so is everyone I give them to. Although they're quick to throw together, they do take nearly an hour to bake, so what I suggest is, make a batch on the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the run.  Mind you, they are just like milk and cereal in bar form, so there's nothing to stop you nibbling one in the morning at home every day. If you are not a morning person, believe me, they will make your life easier.  They also store well; indeed, they seem to get better and better. So just stash them in a tin and remove when you want.

1 14-f1-oz can condensed milk
2 1/2 cups rolled oats (not instant)
1 cup shredded coconut
1 cup dried cranberries
1 cup mixed seeds (pumpkin, sunflower, sesame)
1 cup natural unsalted peanuts

Preheat the oven to 250°F and oil a 9 x 13-inch baking pan or just use a disposable aluminum foil one.

Warm the condensed milk in a large pan.

Meanwhile, mix all the other ingredients together and add the warmed condensed milk, using a rubber spatula to fold and distribute.

Spread the mixture into the oiled or foil pan and press down with a spatula or, better still, your hands (wearing those disposable latex CSI gloves to stop you from sticking) to make the surface even.

Bake for 1 hour, remove, and after about 15 minutes, cut into four across and four down to make 16 chunky bars. Let cool completely.

Makes 16

Per bar:
280 calories
12g total fat
5g fiber
22g sugar
8g protein

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