I’ve been craving healthier cookies this week — not low fat, just cookies with a little less sugar and more whole grain. These Butterscotch Breakfast Bars did the trick. The bars aren’t super healthy given the butter and white sugar, but they’re a good compromise and something the whole family really liked.
Ingredient Notes
For the flour, I used Ultragrain, but I think white whole wheat or plain whole wheat would work well. For the syrup, I used honey, but maple or or rice syrup should work too. If you try these and make changes, I’d be interested in hearing your results, so feel free to email, comment or send me your blog link. But overall, we thought these were good as-is. Just be sure to let them cool completely. While warm, they have kind of a soggy oatmeal texture. When they cool, they’re chewy and dense.
- Chocolate Breakfast Muffins
- Carrot Cake Breakfast Cookies
- Oatmeal Chocolate Chip Vegan Breakfast Cookies
- Oat and Almond Flour Carrot Cookies
- King Arthur Chocolate Muffins
Recipe
Butterscotch Breakfast Bars
Anna
Pin Recipe
Ingredients
- ½ cup pecans walnuts or almonds
- 4 tablespoons unsalted butter, softened (56 grams)
- ¼ cup firmly packed light brown sugar (50 grams)
- 2 tablespoon granulated sugar (25 grams)
- 1 tablespoon honey or maple syrup (20 grams)
- ½ teaspoon vanilla extract
- 2 tablespoons lightly beaten egg (25 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt plus an extra pinch
- ½ cup white whole wheat flour or whole wheat pastry flour (63 grams)
- ½ cup Rice Krispies
- ¾ cup oats
- 2 teaspoons golden flaxseed optional
- ⅓ cup butterscotch chips
Instructions
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Preheat oven to 350 degrees F. Line an 8 inch pan with nonstick foil or spray with cooking spray.
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Lay the nuts on a baking sheet and bake for 7 to 8 minutes or until aromatic. Cool completely, then chop.
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In a large mixing bowl, beat the butter and both sugars until creamy. Beat in the honey, vanilla and egg, then add the baking soda and salt and beat until well mixed. Add the flour and stir by hand until it is blended in, then add the cereal, oats, toasted pecans and chips.
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In a separate bowl, stir together the flour, baking soda and salt, then add to the butter mixture and stir until blended. Stir in the cereal, oats, flaxseed (if using) nuts, and chocolate chips.
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Press this mixture into the pan and bake on center rack for 20 minutes or until golden brown. Let cool in the pan for 15 minutes, then lift from pan and score (do not separate) into 8 bars. Let cool completely. The texture improves quite a bit after the bars are completely cool, so I don’t recommend eating these while warm.
Notes