We love lavender lemonade! This refreshingly floral spin on a classic summer drink tastes lovely, looks pretty and — because this recipe doesn’t...
Makes eight servings
1 cup old-fashioned or quick oats (not instant)
1 bag mixed dried fruit (7 ounces)
1/4 cup sugar
1/2 cup shredded unsweetened coconut (optional)
1/4 cup chopped walnuts (optional)
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 cup honey
2 tsp. olive oil
1/4 cup unsweetened almond or peanut butter
1 tsp. lowfat or fat free milk
1/2 tsp. vanilla extract
Preheat oven to 350°F; lightly coat an 8 x 8-inch baking pan with nonstick spray. In a bowl, toss together the oats, dried fruit, sugar, coconut, walnuts, salt, and cinnamon. Set aside. In a second bowl, blend together the honey, olive oil, almond butter, milk, and vanilla. Pour honey mixture over the oat mixture and stir until completely coated. Pour mixture into prepared pan and press firmly. Bake for 20 to 25 minutes or until beginning to brown and turn bubbly. Remove from oven, let stand for 10 minutes, and then cut while still warm. Let cool completely before removing from the pan. Store in airtight container. Bars will last up to a week.
240 calories; 8 g fat; 1 g saturated fat; 0 mg cholesterol; 4 g protein; 39 g carbohydrates; 3 g fiber; 50 mg sodium; 20 mg calcium (2% of daily value). Nutrition figures based on using fat free milk.
Recipe courtesy of the National Milk Mustache “got milk?” Campaign. For more, check out thebreakfastproject.com.