Breakfast Fruit Bars
Deliciously portable, these nutrient-packed goodies taste like a cross between a granola bar and a blueberry muffin, and the cream cheese frosting brings it all together. Note that you may use fresh or frozen cranberries in place of the blueberries.
1/4 pound butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups blueberries, fresh or frozen
1/2 cup slivered almonds, optional
whipped cream cheese for spreading, optional
Preheat the oven to 350°. Butter and flour an 8" x 8" baking pan.
Beat the butter with the sugars until creamy. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla extract.
Stir or beat in the oats, flour, baking powder, and salt until well combined. Fold in the blueberries and the almonds if using. Spoon the mixture into a prepared pan.
Bake for about 40 minutes or until the center feels firm, the edges are brown, and a toothpick inserted into the center comes out clean. Remove and set aside to cool. Slice into squares and frost with the cream cheese if desired.
As prepared, each serving contains 630 calories, 24g total fat, 270mg sodium, 94g total carbohydrate and 11g protein.