Note: Add Chia seeds to all recipes below 1. Super Cookies Source: Relish.com magazine Yield: 2 doz 1 cp butter 1 cp sugar 1 cp brown sugar 1 t salt 1 t cinnamon or to taste 2 eggs 1 cp oats ½ cp flaxeed meal ½ whole-wheat flour 1-11/2 self-rising flour 1 cp dried cranberries or cherries 1 cp chpd dried apricots or plums 1 cp raisins 2 chpd walnuts or pecans Preheat oven 350° Combine butter, sugars, salt, cinnamon in large mixing bowl; Combine oats, flaxseed meal, ww flour, and 1 cp Beat medium speed till light and fluffy. Beat in eggs Stir in dry mix. Add flour as needed if dough is still sticky. Stir in fruits and nuts. Scoop dough onto baking sheet, 2 T at a time. Bake 13 minutes, checking after 10 2. Breakfast Bars- Source: http://www.pbs.org/food/recipes/back-to-school-granola-bars/ Yield: Makes one 9 x 13 pan. Recipe can be halved to make an 8 x 8 pan. Course: Breakfast and Brunch, Snack Occasion: Picnic Theme: Cooking for One, Cooking with Kids,Family Friendly, Vegetarian Ingredients 1 cup rolled oats (preferably not instant oats) 1 1/2 cup crispy rice cereal 3 tbsp flour (gluten-free flour will work) 1/2 cup pumpkin seeds 1/2 cup roughly chopped pecans 1/2 cup dried unsweetened coconut (opt) 1/2 cup dried cranberries or raisins 1/4 cup chocolate chips for the top (optional) 1/2 tsp salt 1 tsp cinnamon (optional) 1 tsp vanilla 1/2 cup butter or ½ cp oil + 2-3 T butter 3/4 cup honey or ½ cp brown sugar + 2-3 T honey 1/4 cup almond butter (or peanut butter) 1. Place the oats, pumpkin seeds, and chopped pecans on a baking sheet and toast for 15 minutes in a 300F oven, stirring once or twice. Leave the oven on. 2. In a large bowl mix the crispy rice cereal, flour, coconut, cranberries, salt, and cinnamon. Add the toasted oats mixture and mix all together. 3. In a small saucepan, bring the honey and butter to a gentle boil on low heat. Simmer on low for 5 minutes, stirring often. Remove from heat and add vanilla and almond butter. 4. Mix into the dry ingredients and incorporate completely. 5. Line a 9 x 13 inch baking pan (or 8 x 8 inch pan if making half the recipe) with buttered parchment paper. Pour the mixture into the pan. If desired, sprinkle chocolate chips on top. Use buttered hands or an oiled spatula to press mixture firmly into pan. 6. Bake in 300F oven for 30 minutes, checking at 25 minutes as some ovens bake more quickly than others. Allow the bars to cool in the pan completely before cutting them. 7. When completely cool, remove the whole thing from pan by pulling the parchment paper at the ends. 8. Place parchment and bars on a cutting board and cut into slices. The bars will keep for several weeks and for longer in the fridge (or freezer). 3. Quinoa Power Bars Source: epicurious.com Blogger Wendy Polisi of CookingQuinoa is a master of the tiny little super-seed, which is why we were excited to receive a quinoa cooking book with recipes besides salads. Quinoa salad is awesome though. Check out these superfood-boosted power bars, perfect for busy mornings when you need to get out the door...powerfully. This is a great breakfast for those days where you just don't have time to sit down and eat! Reprinted with permission from The Gluten-Free Quintessential Quinoa Cookbook Servings:12 Ingredients 2 cups quinoa flakes 1 cup chopped cashews 1/2 cup raw sunflower seeds 1/3 cup ground flax seeds 1/3 cup chia seeds 3/4 cup dried cherries, chopped 1/2 cup carob or chocolate chips 2 tablespoons coconut oil 2 tablespoons almond butter 1/2 cup unsweetened applesauce 2/3 cup maple syrup 2 teaspoons vanilla extract 1/2 teaspoon sea salt melted chocolate (optional), for drizzling 1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Toss the quinoa flakes, cashews and sunflower seeds and toast for 25 to 30 minutes, stirring occasionally. 2. Place in a large bowl and allow to cool slightly. Add in flax seeds, chia seeds, dried cherries and chocolate chips. 3. In a small saucepan, melt coconut oil. Add almond butter, applesauce and maple syrup. Bring to a boil and lower heat to medium low. Cook for 3 minutes and stir in vanilla and sea salt. Pour mixture over dry ingredients. 4. Transfer mixture to a rimmed baking sheet lined with parchment paper and press into a rectangle. Bake for 10 minutes. Allow to cool and then place into refrigerator until firm. Cut into desired shape. Drizzle with chocolate if desired. 4. Quinoa Bars Hannaford Mag., Nancy Wilcox, Brewer, ME 7 cps oats } 1 ½ cp oat bran } ½ cp ground flaxseeds } 1 t salt } 4 t ground cinnamon } ½ t ground allspice } 1 t ground nutmeg } 1 t baking soda } ¾ cp sugar and stevia blend (E.G. Domino Light or Pure Via) } 1 cp canola oil 2 T molasses 2 eggs. Lightly beaten 2 cps pumpkin puree 3 very ripe bananas, mashed 2 T nonfat plain yogurt ¼ cp vanilla extract 1 cp cooked, cooled quinoa 1 cp finely chpd walnuts 1 cp raisins Preheat oven 350°. Spray 18x12 or other large rimmed baking sheet or jellyroll pan w/cooking spray. In very large bowl or 2 large bowls, combine first 9 items and mix well. In separate large bowl, blend oil, molasses, eggs, puree, bananas, yogurt, vanilla, and quinoa and mix well. Add to oat mixture and blend thoroughly. Stir in nuts and raisins. Pour into prepared pan and bake till lightly browned and tester comes out clean, about 30-35 minutes. Cool and cut. 5. Chewy Fruit & Oatmeal Bars 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar One 8-ounce container vanilla or plain low-fat yogurt 2 egg whites, lightly beaten 2 Tbsp. vegetable oil 2 Tbsp. skim milk 2 tsp. vanilla 1-1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt (optional) 3 cups Quaker® Oats (quick or old fashioned, uncooked) 1 cup diced dried mixed fruit, raisins, or dried cranberries Rate this recipe! 18 people have rated this recipe. Click here, for larger image Heat oven to 350°F. In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit. Spread dough onto bottom of ungreased 13x9-inch baking pan. Bake 28 to 32 minutes or until light golden brown. Cool completely on wire rack. Cut into bars. Store tightly covered.