Peanut Butter for the Hungry

Fruit and Oatmeal Breakfast BarsServes: Makes 20 bars
Cooking Time: 25 min

Instead of cereal or a muffin, serve these family-pleasing, cake-like breakfast bars with wedges of cantaloupe or a bowl of fruit.


1 cups all-purpose flour 250 mL
1/2 cup whole wheat flour 125 mL
1/2 cup quick cooking rolled oats 125 mL
2 tsp baking soda 10 mL
2 tsp cinnamon 10 mL
1/2 tsp nutmeg 2 mL
1/2 tsp salt 2 mL
1/3 cup peanut butter 75 mL
1/4 cup butter or margarine at room temperature 50 mL
3/4 cup brown sugar 175 mL
1 finely grated peel of 1 orange 1
2 eggs 2
1 cups buttermilk 250 mL
1 tsp vanilla 5 mL
1 1/2 cups mixed dried fruit, such as raisins,
dried cranberries, chopped dried
apricots or chopped dried apples
(a combination works best) 375 mL
1/2 cups unsalted peanuts, coarsely chopped 125 mL


Preheat oven to 350°F (180°C). Spray a 13" X 9" (3L) baking pan with cooking spray. In a medium bowl, stir flours with oats, baking soda, cinnamon, nutmeg and salt until mixed.

Using an electric mixer, in a large bowl, beat peanut butter with butter and orange peel until well blended. Beat in brown sugar. Then beat in eggs, one at a time, beating after each addition. Beat in buttermilk and vanilla, scraping down sides as necessary, until well combined. Stir in flour mixture. Stir in dried fruit.

Turn batter into prepared pan, smoothing the top. Sprinkle evenly with peanuts. Bake until lightly browned and edges just start to pull away from sides of pan, about 22 to 25 minutes. Cool completely in pan before cutting into bars.

Nutritional Information:

Calories: 143
Protein: 3.7 g
Total Fat: 5.5 g (of which 2.2 g is monounsaturated)
Carbohydrates: 21.1 g