I can remember the first time I ate a protein bar. It was between games at a high school volleyball tournament. Our team was huddled in a hallway, passing around bags of snacks. Suddenly something landed in my paw that wasn't my highly anticipated soft and chewy La Bagel Delight sesame bagel. It was a wrapped lemon Luna Bar.
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These soft peanut butter bars get a flavor boost from toasted sesame seeds and a crunch from puffed cereal.
It's been an undeniably fun holiday season, but I think it's time. Time to slow my roll down the highway to Fat City. So instead of baking scones or muffins or a breakfast cake that's filled with cookies, this week I'm baking oatmeal bars. The base is a mixture of oats, dried apricots, coconut flakes, and walnuts. After they're baked, the bars become golden, chewy, and mildly sweet.
Collectively, Nick Kindelsperger and Blake Royer are The Paupered Chef. This week, these frugal cooks turn their eye toward the most important meal of the day, breakfast. Here, they try to "puff" rice themselves but ultimately settle on a recipe for easy-to-make, low-cost breakfast bars.