Oatmeal Coconut Breakfast Bars |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 | ||||||||||||
| INGREDIENTS: | ||
| 1 cup quick-cooking oats | 1-1/2 cups apple juice | 1-1/2 cups all-purpose flour |
| 1/2 cup toasted wheat germ | 3/4 cup shredded coconut | 2 teaspoons baking powder |
| 1/2 teaspoon baking soda | 1 teaspoon salt | 1 cup packed brown sugar |
| 1/2 cup applesauce | 2 cups grated carrots | 2 eggs, lightly beaten |
| 1 | Preheat the oven to 350 F. Grease a 13x9-inch baking pan. |
| 2 | In a microwave-safe bowl, combine the oats and apple juice. Cover and heat on high for 2 minutes. Let stand for 10 minutes. |
| 3 | Combine the flour, wheat germ, 1/2 cup of the coconut, the baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the brown sugar, applesauce, carrots, and eggs; fold into the flour mixture. Add the oat mixture and stir until just blended. |
| 4 | Spoon into the prepared baking dish. Sprinkle with the remaining 1/4 cup coconut. Bake for 50 to 50 minutes until a wooden pick inserted in the center comes out clean. Cool and cut into squares. |