<RJ> wrote:
> I'm tired of cereal, toast, eggs, etc. for breakfast.
>
> These "breakfast bars" look interesting.... and they might be good on
> road-trips too.
>
> And so I checked out the local grocery store. Most of the "breakfast
> pastrys", bars, etc look like they'd do better in a candy store. I
> suspect the first ingredient is SUGAR !
>
> I guess there's still Granola bars.....
>
> Can anyone suggest a breakfast bar thats not barely disguised candy
> ??



The measurements are not critical. I don't think I've made these the
same way twice. If you like raisins, add raisins. If you don't like
coconut, leave it out. Maybe leave out all the fruit and nuts, and add
peanut butter and chocolate chips. Use your imagination:

Bob's Granola Bars

1/4 cup margarine (canola or peanut oil might work)
1/2 pound marshmallows (about 30 large)
3 cups old fashioned rolled oats
1 cup whole almond kernals
3/4 cup (?) grated coconut [estimated amount]
generous 1/2 cup sweetened dried cranberries, a.k.a. "craisins"
generous 1/2 cup diced dried turkish apricots
scant 1/2 cup wheat germ
1/2 cup roasted and salted sunflower kernals
2 cups puffed rice breakfast cereal (like Rice Krispies®)

Toast oats and almonds in a 375 degree oven. It works best if they are
in seperate baking dishes, otherwise the oats tend to insulate and
protect the almonds from the heat.

Meanwhile, in a huge heatproof bowl, melt margarine and marshmallows in
the microwave. Stir with a big spoon to combine. Stir in the coconut,
dried fruit, sunflower seeds, and wheat germ. Next add the hot oats and
almonds. Lastly, stir in the rice cereal. It will be very sticky and
hard to mix. Spray a 9x13 glass baking pan with your favorite non-stick
spray. Transfer the sticky glop into the pan and press it down as
tightly as you can -- covering it with waxed paper while you press it
helps. Allow to sit for a half hour or so, and cut into squares when
they are no longer sticky.

Best regards,
Bob