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The Whole Living Kitchen Inc.

 

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School Approved® Recipes: Quick and easy Breakfast Bars

Book: 500 Vegan Dishes By: Deborah Gray Page: 33

 

 

These high-energy breakfast bars are a great quick breakfast if you’re on the go. They also make a great snack for lunchboxes!

 

Makes 12 bars

Ingredients

1 cup quick-cooking rolled oats

1 ip whole wheat flour

½ cup brown sugar

¼ teaspoon baking soda

⅓ teaspoon salt

¼ teaspoon ground cinnamon

Pinch ground nutmeg

¼ cup sunflower seeds

¼ cup shredded coconut

¼ cup dried cranberries

1 tablespoon sesame seeds

½ cup canola oil

3 tablespoon cranberry juice

 

Heat oven to 325℉ and lightly oil an 8x8-inch baking pan. Combine all the dry ingredients, then stir in the oil and cranberry juice and mix well. Press the mixture into the baking pan and bake for 30-35 minutes until browned. Let the load cool for 5 minutes, then cut into slices. Will keep for 1 week in an airtight container.

 

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