Reduced Fat Pecan Oat Bars Recipes

PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F. For crust, combine flour, powdered sugar, and salt in a bowl. Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Pat crumb mixture into an ungreased 11x7x1-1/2-inch baking pan. Bake for 20 minutes or until lightly browned.
• Meanwhile, for filling, stir together eggs, pecans, brown sugar, corn syrup, melted butter, and vanilla in another bowl. Spread evenly over baked crust.
• Bake about 20 minutes more or until filling is set. Cool completely in pan on a wire rack. Cut into 24 bars. Cover and store in the refrigerator.

BAKED OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

LOW-FAT FITNESS ENERGY BARS

Steps:

• Preheat oven to 350 degrees F. Spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan. Bake, stirring occasionally, until oats are toasted, about 15 minutes. Meanwhile, chop apricots (use the food processor); transfer to a large bowl. Add raisins, protein powder and wheat germ; toss with hands to mix. Lightly coat jelly roll pan with cooking spray. In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil. Reduce heat to low, stir in peanut butter, vanilla and cinnamon. Quickly pour syrup over oatmeal mixture and stir well. With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer. (Caution, if you work too slowly, the mixture will harden and be difficult to spread). Chill until firm, at least four hours. Cut into 2" x 3" bars. Bars can be wrapped individually in wax paper or foil, or stored in an airtight container with waxed paper between layers. They can be refrigerated for up to four weeks, or frozen for longer storage. Estimated cost is $8.50 for a month's supply. Compare to store bought you will be very surprised at the savings.

REDUCED-FAT PECAN-OAT BARS

Steps:

• Heat oven 350F lightly grease bottom and sides of 13X9 pan.
• In large bowl, mix granulated sugar, butter, applesauce, and vanilla. Stir in flour; mix well.
• Press dough in bottom and 1/2" up sides of pan.
• Bake 15-17 minutes or until edges are light brown.
• For filling: In a small bowl, sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended.
• Beat brown sugar, corn syrup, vanilla, the salt, egg and egg white mixture with a spoon.
• Stir in pecans and oats.
• Pour over crust.
• Bake 25-30 minutes or until set.
• Loosen edges from sides of pan while warm; cool completely.

OATMEAL PECAN BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumb mixture into a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until set., In a microwave-safe bowl, heat frosting for 30-45 seconds or until softened; stir well. Spread over crust. Sprinkle with chocolate chips and pecans. Top with reserved crumb mixture. , Bake for 14-18 minutes or until frosting is bubbly and top is golden brown. Cool completely on a wire rack; cut into squares.

LOW FAT CHEWY GRANOLA BARS WITH PECANS, RAISINS AND CHOCOLATE CHIPS

Steps:

• Preheat oven to 350°.
• Line a 9 x 9 baking pan with 2 long pieces of parchment paper, long enough to go up over the sides for easy removal.
• Lightly spray with oil.
• In a medium bowl, whisk together oat flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, with a mixer cream together the butter and the sugar on medium speed.
• Add the egg followed by the honey, applesauce and vanilla extract.
• Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips, raisins and nuts.
• Spoon oats onto prepared baking dish, flattening to make even.
• Bake for about 23-25 minutes, or until light brown at the edges. They will seem soft and undercooked, but once they cool they will set completely.
• Cool completely on a wire rack then refrigerate before cutting.
• This will help them hold together better.
• To cut use a long serrated bread knife and cut in a sawing motion.

LOW FAT OATMEAL BARS

Steps:

• Preheat oven 350 degrees.
• Spray 9x13 inch pan with non stick cooking spray.
• Combine and mix all wet ingredients including shortening.
• Mix all dry ingredients together.
• Add dry ingredients to wet ingredients stirring thouroughly.
• Pour into pan and bake for 15-20 minutes.
• Let cool.

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.