Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Helpful Planning September 5, 2012

It took me a few years (ok, a lot of years) to finally admit that everyone who told me not to skip breakfast was correct……yes, my dear daughter I mean you!  So I”m here to tell you first hand, don’t skip breakfast because you will probably eat junk for lunch or skip that too.

Sometimes we get so busy that taking time for breakfast, let alone lunch, can be a hard routine to get yourself into but it’s really important.  If you don’t have the time because of your busy schedule to actually eat your breakfast at home, be sure to pack yourself something for breakfast along with your lunch.  A few months ago I posted a recipe for some great granola bars.  These make a great addition to a cup of yogurt for breakfast.  Plus if you pack a couple of extra bars or containers of yogurt you can use them for a “backup” in case you forget lunch or you need to work through lunch.  Having a container of yogurt, some laughing cow cheese and pretzel thins is a lunch that will stick with you until you can have that mid afternoon snack!

Lose granola is great to also keep on hand for mid morning snacks or topping for you yogurt.  I”m including a recipe for a lower in fat granola that is good on top of yogurt or even oatmeal.    Enjoy!!!!     For comments/questions email ramona@lowfatdivablog.com

REMEMBER:  Skipping breakfast is not the answer to the start of a good day.  You need breakfast for jump starting your brain, your metabolism and keeping you awake.

Homemade Granola Bars

2 1/2 cups of quick oats

3 cups of dried fruit (use variety)

1 1/2 tsp. cinn

1 14 oz can no fat sweetened condensed milk

1/2 cup Better n Peanut Butter

Line a 15 x 10 baking sheet with foil and spray with butter flavored Pam.

Mix all ingredients together well.  Put into prepared pan.  Using spoon to make sure mixture is spread even.

Bake 325 degrees for 45 min.   Cool.  Flip onto cutting board and peel off foil.  Cut into pieces and enjoy!

NOTE: You can add 1/4 cup of coconut that will add 16 grams of fat to bars or you can add 1/4 cup of mini chocolate chips and that will add 16 grams of fat to granola bars.  Nuts will add a lot of fat….I know it’s “good fat” but it’s still fat and you need to take that into consideration when you add them to the granola bars.

 

Granola With Dried Cherries

2 3/4 cups rolled oats

1 cup unsalted pepitas (hulled green pumpkin seeds)

1 cup dried sour/sweet cherries

1/2 cup dried unsweetened coconut flakes

1 Tlb. kosher salt

1/2 cup packed brown sugar (I used dark)

1/3 cup maple syrup

1/4 cup olive oil

1 cup dried fruit cut in small pieces of your choice

Line 2 rimmed baking sheets with parchment paper.  Toss the oats, coconut, pepitas ans salt in a large bowl. Warm the brown sugar, maple syrup and oil in a saucepan over low hear, stir until the sugar dissolves.  Pour the sugar mixture into the oat mixture and stir until coated.

Spread the granola on the prepared baking sheet and bake in 300 degree oven for about 20-25 minutes or until dry and lightly golden.  Be sure to stir at least once.

Remove the granola from the oven and toss with the dried cherries and other dried fruits.  Let cool to room temp.  Be Sure to store the granola in an airtight container (glass jar works well).  Will stay fresh for about 1 week but wont last that long 🙂

 

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