March 28, 2010

Berries and Cream Oatmeal Bars

I have lots of variations on these make ahead and reheat breakfast bars. They keep in just a Ziploc baggie for up to four or five days, reheat in thirty seconds, and travel well. It's an ideal solution for Hubby most mornings. He doesn't want to spend a lot of time preparing his breakfast, so he has time to enjoy it with a cup of coffee before heading out the door.

The girls like them because it's oatmeal that's really easy for them to eat. Plus they like helping me make up new flavors.

Berries and Cream Oatmeal Bars

3 Cups Rolled Oats
1 Cup Whole Wheat Flour
1 1/2 Cups Skim Milk
1/3 Cup Water
3 Tbsp. Milled Flax Seed
2 Tbsp. Light Brown Sugar
1 1/2 Tbsp. Baking Powder
1 1/2 Tbsp. Vanilla Extract
1 1/2 Cups Sliced Strawberries
1 1/2 Cups Blueberries
Zest from One Lemon

Preheat oven to 375 degrees. In a large mixing bowl, combine oats, flour, flax seed, brown sugar, baking powder, and lemon zest. Stir until evenly blended, making sure to break up any lumps. Stir in milk, water, and vanilla. When wet ingredients have been incorporated, gently fold in berries. Spread in a thin layer on a sprayed cookie sheet and bake at 375 degrees for 25-30 minutes or until golden brown. Makes 12 servings.

* I know they look a little craterific. The berries shrank up more than I expected. Cutting them finer than I did should correct the problem if the appearance is a bother. And that's a toddler sized plate in the picture. They aren't gigantic.

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