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Blueberry Oatmeal Bars
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Serves
| 12 |
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Prep time
| 10 minutes |
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Cook time
| 40 minutes |
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Total time
| 50 minutes |
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Dietary
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Vegetarian
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Meal type
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Dessert
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Misc
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Child Friendly
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From book
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Adapted from Deceptively Delicious
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These blueberry oatmeal bars have a hidden ingredient...spinach! You would never know that these decedant dessert bars have an extra boost of nutrients!
Ingredients
- Nonstick cooking spray
- 2 cups old-fashioned oats
- 1 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup walnuts, chopped
- 3/4 cups Smart Balance spread
- 1 cup low-sugar blueberry preserves
- 1/2 cup spinach puree
Directions
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Step 1
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| Preheat oven to 375F. Spray an 8x8-inch pan. |
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Step 2
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| In a large bowl, combine the oats, flour, sugar, cinnamon, baking powder, salt, vanilla, and nuts. Quickly cut margarine into dry ingredients until mixture is no longer powdery, do not over mix. |
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Step 3
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| Set aside ½ of oat mix; press the rest firmly into pan. Bake until lightly brown on edges ~15 mins (not fully baked). |
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Step 4
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| Mix the puree and the preserves in a small bowl. Spread the mixture over the partially baked layer, then sprinkle with the reserved oat mix. Bake until topping is slightly brown ~25 mins. Let cool before cutting. |
Moist and Delicious Carrot (Cake) Bread
Your kitchen will smell like homemade carrot cake. This moist and delicious bread is made with whole wheat flour, fresh carrots, and unsweetened applesauce- adding fiber, nutrients, and cutting back on extra sugar and fat. Enjoy with a smear of maple cream for an amazing afternoon treat!
Ingredients
- 2 eggs or 1 egg plus 1 egg white (beaten)
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 cup shredded carrot
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- 3/4 cups unsweetened applesauce
Directions
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Step 1
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| Preheat oven to 350F. Spray loaf pan with nonstick cooking spray. Shred carrots to make 1 1/2 cup, about 3 large carrots. |
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Step 2
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| In a large bowl beat eggs. Add applesauce, yogurt, vanilla, brown sugar, and maple syrup. Mix until smooth. |
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Step 3
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| In a seperate medium sized bowl, mix flour, baking soda, baking powder, salt, and cinnamon. |
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Step 4
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| Mix dry ingredients into wet. Fold in carrots, until well mixed. Add in raisins and walnuts if using. Pour into loaf pan. Bake 30 to 35 minutes, or until a fork comes out clean. |
Scrumptious Butternut Squash (or Sweet Potato) and Black Bean Chili
You can use butternut squash or sweet potatoes for this vegetarian-friendly chili recipe. Add extra cayenne pepper to increase the heat as desired. Serve with whole grain bread, or homemade cornbread to make a great meal for the cool Fall and Winter days.
Ingredients
- 1 medium sized butternut squash, or 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 Large onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne powder (add more for extra heat)
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can diced tomatoes, with juice
- 1/4 cup brewed coffee
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup reduced fat shredded cheese (optional)
Directions
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Step 1
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In a large nonstick pot coated with cooking spray, saute butternut squash (or sweet potatoes) and onion in oil until almost tender. Add chili powder, garlic, cumin and cayenne, and cook about 1 minute. Stir in beans, tomatoes, coffee, maple syrup (or honey), salt and pepper.
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Step 2
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| Bring to a boil. Reduce heat and cover. Let simmer for 30-35 minutes or until butternut squash is tender. Serve with a sprinkle of shredded cheese if desired. |
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