I love these and am very happy with the turn out! Out of the other granola bars I’ve made, these are the most like the texture of Kashi granola bars. Both of these dishes fit into Elizabeth’s BSI challenge too.
- Cooking spray
- 1 cup quick-cooking oats
- 1 cup bran cereal
- 1/4 cup whole-wheat flour
- 1 cup walnut pieces
- 1 1/2 cups coarsely chopped stemmed dried figs
- 1/2 cup nonfat dry milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup honey
- 2 large eggs
Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
Add the honey and eggs; pulse until well combined.
Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Recipe courtesy of Ellie Krieger
Fig Bran Muffins
Moist and tender muffins with a wonderful complexity from the figs.
- Cooking spray
- 1 cup chopped dried figs, plus 3 whole dried figs
- 1 1/2 cups bran cereal (recommended: All-Bran)
- 1 cup lowfat milk
- 1 1/2 cups whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup natural applesauce
- 1/2 cup honey
- 1/3 cup canola oil
- 2 tablespoons unsulfured molasses
- 1 large egg, beaten
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.
In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.
Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.
Note: Make a batch of these muffins on the weekend, then wrap them individually in waxed paper and freeze them in a sealable plastic bag. When you want a muffin all you have to do is take 1 out the night before to defrost at room temperature. Enjoy with a skim latte or a to-go container of lowfat milk for a perfect start to a busy day.