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!
Ingredients
- 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)
Instructions
- 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.
Notes
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.
About Lauren Hill
We don’t have sugar in the house. Could we sub maple syrup or raw honey for the sugars?
Hyperactivelu – I haven’t tried a sub with raw honey, only because I don’t have a good source. I bet it would be fabulous with that instead.
I subbed the sugars for maple, omitted raisins & doubled the nuts (used walnuts). Tasted great, but was crumbly. Not sure if that is how it is supposed to be, or if my changes did it, but I wanted to mention it in case you have little ones (like I do) because it makes it harder to eat. I would make it again, and I would probably use maple syrup again, (but make sure to have raisins on hand next time) but I figured I would point it out if it was from subs in case it is a deal breaker.
Those look yummy! I’m curious about the emphasis you placed on the protein content of these. No one who eats enough calories is deficient in protein, as I understand it.
Instead, I choose to focus on getting phyto chemicals, antioxidants and fiber into my kids via seeds, nuts, vegetables, fruit, and whole grains. If I can accomplish that, the protein takes care of itself!
Thanks for the info. I will try adjusting and see what I get! Looks promising!!
I am going to try this today. I don’t have any wheat germ, so I am subbing with ground flax seed.
Do you have any nutritional info for these bars?