Looking for a hearty, healthy treat on-the-go? Reach for an oat cranberry breakfast bar recipe that’s loaded with fruits, nuts, and incredible flavor. This scrumptious snack recipe makes wholesome ingredients the star of the show.
Recipe yields 16 servings
Preheat oven to 350°. Coat a large (15 1/4- by 10 1/4-inch) baking pan with nonstick cooking spray.
On another baking sheet with sides, spread oats and almonds. Bake until light golden, 8 to 10 minutes. Transfer to a large bowl and add puffed cereal, dried cranberries, flour and salt; stir to combine. Set aside.
In a food processor or blender, purée tofu, egg, oil, honey, vanilla and orange zest until smooth.
Add the tofu mixture to the puffed cereal mixture and stir gently until combined. Spread evenly in the prepared pan.
Bake for 35 to 40 minutes, or until firm in the center and golden brown. Let cool completely in the pan on a wire rack. With a sharp knife, cut into 16 bars.
To make ahead: Individually wrap each bar in plastic wrap and store at room temperature for up to 5 days or freeze for up to 1 month. Thaw at room temperature or remove plastic, wrap in a paper towel and defrost in microwave.