Cranberry Date Breakfast Bars

Servings: Provides 3 dozen bars

6 ounces dried cranberries
8 ounces chopped dates
1/2 cup water
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all purpose flour
2 cups oats old fashioned
1 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup margarine
1 cup powdered sugar optional
1 -2 tablespoons orange juice optional
1/4 teaspoon vanilla extract


Preparation:
Pre-heat oven to 350 degrees.
In a saucepan over low heat, simmer cranberries, dates and water, stirring constantly. Simmer until all water is absorbed; remove from heat. Stir in 1 teaspoon of vanilla; set aside.

In a medium bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking soda and salt. Stir in butter or margarine until well blended.

Spread half of the flour mixture into ungreased 9 x 13-inch pan; bake in oven for 8 minutes.

Remove from oven and spoon cranberry/date mixture over crust; sprinkle with remaining flour mixture, pat gently.

Bake 20 to 25 minutes or until lightly browned; cool.

Optional: Combine powdered sugar, vanilla and orange juice to make a frosting. Drizzle over cereal bars.

Servings: Provides 3 dozen bars

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Oat choc pecan breakfast bar

serves 24 prep time 10min cook time 30 min

1 cup softened butter
1 cup packed brown sugar
1 cup oats quick cooking
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup wheat germ toasted
4 eggs
2 cups chopped pecans
1 cup flaked coconut
1 cup semisweet chocolate chips


Directions:
In a bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13-in. x 9-in. baking pan. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips. Spread evenly over crust.
Bake at 350° for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: about 2 dozen.