Stephanie Wise from girlversusdough.com shares a favorite recipe. Apricot-cranberry granola bars are a simple and convenient way to start a busy morning.
You’ve got five minutes left before you need to head out the door. The kitchen sink is filled with last night’s dishes, the dog needs to be fed, you’ve got your shoes on the wrong feet and the kids haven’t brushed their teeth yet. You rush out the door and drive away, only to realize that you never had breakfast.
Many of us can relate in some way to this scenario. Unfortunately, skipping out on breakfast can lead to a long day of feeling like your shoes are on the wrong feet. But the good news is you don’t have to get up before the rooster crows to have a flavorful and low fat breakfast bite. There are plenty of ways to get that most important meal of the day in, even when you only have five minutes to spare.
One of my favorite grab-and-go starters are these Apricot-Cranberry Granola Bars. In just a short time the night before, you can bake these tasty bars, freeze them, and take one on your way out the door the next morning. They’re filled with dried fruit, crunchy nuts, sweet granola and unique flavors like honey and molasses, so you don’t have to sacrifice flavor, either, to get your morning snack. Kids love their chewy texture and sweetness, too.
I like to stock my freezer with these bars to keep them fresh. That way, if I do have time to make a full breakfast in the morning, I have a backup stash of granola bars for the next busy day. I also keep pre-made muffins, pancakes and waffles on hand in the freezer and warm them up in the microwave just before I head out the door.
Give these granola bars a try, and you’ll never have to leave the house with a growling stomach again.
Apricot-Cranberry Granola Bars
PREP TIME: 5 minutes
START TO FINISH: 2 hours, 30 minutes
SERVINGS: 10 to 12 bars
- 3 1/2 cups Cascadian Farm® Fruit and Nut Granola
- 3/4 cup unsweetened applesauce
- 1/4 cup honey
1/4 cup light unsulfured molasses
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
- Preheat oven to 325°F.
- Place granola in a food processor and pulse a few times to break up clumps of granola. Set aside.
- In a large bowl, stir together applesauce, honey and molasses. Add granola; then, add cranberries and apricots. Stir thoroughly to combine.
- Pour mixture into a parchment paper-lined 8-by-8-inch baking pan and press into pan tightly. Bake 25-30 minutes.
- Remove from oven and allow to cool 10 minutes. Place in freezer, uncovered, for 1 hour.
- Remove from freezer and lift mixture out of the pan by the parchment paper. Cut into bars.
- Place bars on a parchment paper-lined baking sheet and place in freezer, uncovered, for at least 1 more hour before serving.
- Substitute cranberries or apricots for your own favorite dried fruits.
- Store granola bars in freezer and take out in the morning as needed for an on-the-go breakfast.
NUTRITION (one serving):
- Calories: 170 (Calories from Fat 20)
- Total Fat: 2g (Saturated Fat 0g, Trans Fat 0g)
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrate: 35g (Dietary Fiber 2g, Sugars 23g)
- Protein 2g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 6%
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate
Carbohydrate Choices: 2
MyPyramid: 1 oz-eq Grains, 1/4 c Fruits