Friday, June 4, 2010

Homemade Breakfast Bars

  • 1 large egg 
  • 1 1/4 cups lukewarm water
  • 1 box (14 oz) gingerbread mix 
  • 3 cups reduced-fat granola cereal
  • chopped nuts (optional)



Heat oven to 350° F. Coat a 12" × 8" baking pan with cooking spray.

In a large bowl, combine egg with water. Beat with a fork until blended. Stir in gingerbread mix just until moistened. Add granola. Stir to combine.

Pour into prepared pan. Bake about 25 minutes, or until bars spring back when pressed with fingertips. Cool in pan on a rack.

Makes 12 bars which will stay good in an airtight container for up to 4 days.


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