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Female Age : 48
Location : Danville, VA
Posts : 204
Join date : 2010-10-13

Breakfast Bars Empty
PostSubject: Breakfast Bars   Breakfast Bars EmptyThu Oct 14, 2010 12:21 pm

Breakfast Bars

Note: Remember, oats more or less double when cooked and regardless of how the oats are prepared, we take our measurement assuming they are conventionally cooked with liquid. This means that for purposes of determining your portion size, the 1½ cup of uncooked oats in this recipe is counted as 3 cups cooked.

◦12 egg whites, beaten until frothy

◦1½ cup oatmeal (either quick or old fashioned)

◦¼ to 1/3 cup Splenda

◦1 teaspoon vanilla

Optional Topping:

◦1 tablespoon Splenda

◦¼ teaspoon cinnamon

Spread mixture in 9x9 non-stick baking pan (don't use Pam**, it will ruin the pan)
Bake at 325 degrees for 20 minutes. Will be lightly browned on top and edges will begin to pull away from the pan. Cool in pan. Invert, cut into 6 equal size bars, wrap in plastic and refrigerate.

Optional topping: mix Splenda with cinnamon and sprinkle on top before baking.

NON-SWEET variation: instead of Splenda and vanilla, try herbs that you like.

** ingredient is not recommended for use during the reduction phase of program. See "General Food and Cooking" FAQ for more detail.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein A, Carb B


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