This blog is a celebration of my mother's life, a space to share some of her most delicious recipes, and a means to cultivate her captivating storytelling abilities.
Monday, February 21, 2011
Silk Breakfast Bar Recipe
Makes 16-20 bars
1 tbsp canola oil or butter
1 cup chopped walnuts
1 cup chopped pecans
1 cup unsweetened coconut
2 cups rolled oats
3/4 cup chopped dried fruit (raisins, dried cherries, cranberries, etc.)
1 cup crisp rice cereal
1/3 cup Silk Plain or Unsweetened
1/2 cup honey
1/3 cup light brown sugar
1/3 cup dates, chopped
1/2 tsp salt
1/2 tsp vanilla
Preheat oven to 350 ° F. Lightly coat a 9x13-inch baking pan with canola or butter or line pan with buttered parchment paper.
On a baking sheet, toast the nuts, coconut and oats in the oven for 10 minutes. Once toasted, pour the mixture into a large mixing bowl along with the rice cereal and dried fruit and toss to combine. Set aside.
In a small saucepan over medium heat, combine the Silk, honey, brown sugar, dates, salt and vanilla. Stir continuously until mixture begins to thicken and large bubbles start to form, about 7-8 minutes. Pour syrup over oat mixture and stir until thoroughly combined.
Spread into prepared pan and press down firmly. Bake for 25 minutes. Remove from oven and cool completely. Once cool, cut into squares. Wrap each bar separately in plastic wrap or waxed paper and store in an airtight container for 3-5 days. Nutrition Facts
(per bar for using canola oil and Silk Plain)