Oatmeal fruit bars plus a non-baked “cookie”

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Dried, fruits, nuts, oatmeal and spices are my favorite ingredients for healthy desserts and snacks to satisfy the sweet tooth. You can vary these recipes infinitely using various fruits and nuts.

Oatmeal Bars

2 1/2 cups of old-fashioned oats

1 cup of powdered (dry) skim milk

1/2 cup of Splenda (or use the sweetener of your choice to taste)

1 tablespoon cinnamon

1/2 cup raisins

1/2 cup chopped walnuts or pecans

2 cups apple sauce (or use 1 cup apple sauce and 1 cup canned crushed pineapple)

Preheat oven to 350 degrees.

Mix all ingredients together. Fold in a non-stick 9×13 “baking pan. Bake for about 20 minutes or until slightly browned on top. Allow to cool slightly and cut into rods, then cool completely before removing from pan.

Yield: approx. 16 bars

You can make many variations of this basic recipe along with other fruits, nuts and 2 cups of any moist, sweet ingredient such as apple butter, fruit puree and so on. For another delicious version, try:

Mango pumpkin oatmeal

2 1/2 cups of old-fashioned rolled oats

1 cup of powdered (dry) skim milk

1 cup bottle of mango sauce (Trader Joe’s brand)

1 cup canned pumpkin

1 cinnamon teaspoon

1/2 cup raisins

1/2 cup sliced ​​almonds

2 tablespoons of cow’s milk, milk or yogurt

Preheat oven to 350 degrees.

Mix all ingredients together. Fold in a non-stick 9×13 “baking pan (spray with Pam or line with foil if desired). Bake for about 20 minutes, or until slightly browned on top. Allow to cool slightly and cut into rods, then cool completely before removing it Bread.

Yield: approx. 16 bars

Fruity pebbles

3 cups mixed dried fruit

1 cup finely chopped pecans

grated crust with 1 lemon

½ cup of toasted wheat germ plus more for rolling

½ teaspoon cinnamon

2 tablespoons chocolate-orange liqueur (optional)

Chop the fruits in a food processor to mix. (If very dry, soak them in water for several hours or steam them in a countertop for about 15 minutes. Drain.) Combine the fruit mixture with the remaining ingredients. Shape into small (½ “) balls and roll in additional roasted wheat germ. If you have extra nuts, you can use finely ground pecans for rolling instead of wheat germ.

Yield: 40-50 small balls

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