Recipe from Michael Chiarello and Food Network. 1 cup quick-cooking oats 1/2 cup sliced almonds 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried apricots 1/3 cup unsalted butter, room temperature 1/2 cup brown sugar 1/4 cup golden molasses 1 egg 1 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1/2 … Continue Reading →
Recipe from Ellie Krieger and Food Network. 1 cup quick cooking rolled oats 1/2 cup raw unsalted sunflower seeds 1/2 cup toasted wheat germ 1/4 cup whole-wheat pastry flour 1/2 cup dried apricots 1/2 cup raw almonds 1/2 cup raisins 1/2 cup pitted dried dates 1/2 cup powdered nonfat dry milk 1/2 teaspoon ground … Continue Reading →
Double the rice syrup in this recipe if you’d prefer chewy bars. From Emma Christensen. 1/2 cup unsalted peanuts, chopped 11/2 cups old-fashioned rolled oats 11/2 cups crispy rice cereal 1/3 cup brown rice syrup 3 tablespoons smooth peanut butter 1 tablespoon brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2/3 cup semi-sweet … Continue Reading →
Recipe adapted from Bon Appetit. Can make a day ahead and then freeze for up to 1 month. Serve with some fresh yogurt or cottage cheese if desired. 1 1/2 cups white whole wheat flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room … Continue Reading →
Adapted from Cooking Light, July 2009 1/2 cup mashed banana (about 1 medium) 1/2 cup packed brown sugar 1/4 cup butter, softened 1/4 cup white sugar 1 teaspoon vanilla extract 1 egg 11/4 cups all-purpose flour 2 cups old-fashioned oats 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup semisweet chocolate chips Wash hands. Preheat … Continue Reading →