Fruity Snack Bars
- Category: Breakfast, Appetizers
- Servings: 12 bars
- Print Recipe
Granola bars make great travel fuel, but they’re often too sweet or chewy. Make these dairy-free bars any way you like them! Substitute chopped nuts or mini-chocolate chips for the fruit. Pack the bars straight from the freezer and they’ll be thawed when the hungries hit.
- 2 cups rolled oats
- 1 cup flour
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup packed brown sugar
- ⅓ cup dried cranberries
- ⅓ cup dried blueberries
- ⅓ cup chopped dates
- 1 package (16-ounce) silken tofu
- ¼ cup oil
- ¼ teaspoon vanilla
Spray an 8-inch by 8-inch baking pan and a baking sheet with nonstick cooking spray. Preheat the oven to 350 degrees.
In a large bowl, stir together the oats, flour, salt, cinnamon and brown sugar, breaking up any clumps of sugar with a fork or your hands. Stir in the cranberries, blueberries and dates.
In a medium bowl, mash the tofu until no large pieces remain. Stir in the oil and vanilla.
Add the tofu mixture to the dry ingredients and mix well. The batter will be thick. Spread the batter evenly in the prepared baking pan and bake for 20–30 minutes or until lightly brown and cooked through.
When done, remove the pan from the oven and cut into 12 pieces. Place the pieces on the baking sheet and return to the oven for 10–15 minutes, or until the edges are golden. If you prefer a crispier bar, turn off the oven and leave them up to 15 minutes longer.
Let the bars cool completely, then eat immediately or place in airtight bags and freeze.
Recipe courtesy ofDebbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.
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