The following is a post from contributing writer Lauren.
My 5-year-old daughter is a very reluctant breakfast eater. She doesn’t like the typical oatmeal, cereal or yogurt. She’ll eat granola or cinnamon toast only occasionally. To say I have a hard time filling her belly in the mornings is an understatement.
I am always on the search for good breakfast items for her that I can pack full of protein. Most days, I have one of my many varieties of homemade breakfast bars or breakfast cookies on hand. Breakfast bars or cookies are my go-to item for her since I can 1) tailor them to her taste and 2) put as much protein in them as possible.
These breakfast bars are one of her favorites!
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat flour
- 1/3 cup wheat germ (optional)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups oats
- 1 cup golden raisins
- 1/2 cup chopped pecans (optional)
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter and sugars together until the mixture is creamy.
- Add eggs and vanilla, beating well after each.
- Next, add whole-wheat flour, baking soda, cinnamon, salt and wheat germ (if using) and mix well.
- Slowly mix in oats, raisins, and nuts (if using).
- Press the dough firmly in a greased 9x13 inch pan. The dough will be sticky and thick.
- Bake for 30-35 minutes in a 350 degree oven. The bars will be lightly brown on top when they are ready.
- Cool on a wire rack for 8-10 minutes.
- Store leftover bars in a covered container.
You can easily substitute all-purpose flour for the whole wheat flour in this recipe. Or you can use half all-purpose and half whole-wheat. Using all-purpose flour makes this recipe much more light. Take note that if you use all-purpose flour, the protein content decreases.
Find more delicious meal ideas at the The Happy Housewife Recipe Index.