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1 1/2 cups rolled oats
vegetable cooking spray
1 egg white
1 cup light brown sugar, packed
1 tablespoon vegetable oil
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
2/3 cup raisins
1/4 cup chopped pecans
1 tablespoon flour
1. Heat the oven to 350° F. Spread the oats on a baking sheet and toast, stirring occasionally until oats are browned, about 15 minutes. Remove from the oven and set aside.
2. Reduce the oven to 325° F. Cover an 8 by 11-inch baking pan with foil and then spray with vegetable cooking spray.
3. Whisk the egg, egg white, brown sugar, oil, cinnamon, salt and vanilla extract together in a large bowl. Stir in the oats, raisins, pecans and flour.
4. Spread the batter in the prepared pan and bake until golden brown about 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack to cool. Slice into 16 bars and serve.
This recipe can be made ahead and stored in an airtight container for up to 2 weeks.
Serving Size: 1 bar
Number of Servings: 16
|Fat||3 g||Fiber||1 g|
|Protein||2 g||Saturated Fat||0 g|
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