| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 30 | Servings | |
INGREDIENTS
| 3/4 | c | Regular oats, uncooked |
| 1/2 | c | Sugar |
| 1/2 | c | Firmly packed brown sugar |
| 7 | T | Margarine |
| 1 1/2 | t | Vanilla extract |
| 2 | Egg whites | |
| 1 | Egg | |
| 1 3/4 | c | All-purpose flour |
| 3/4 | t | Ground cinnamon |
| 1/2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 3/4 | c | Raisins |
| Baking spray with flour |
INSTRUCTIONS
Spread oats in a shallow pan, and bake at 400 deg for 6 minutes or until lightly browned. Remove from pan; set aside. Cream sugars and margarine at medium speed of an electric mixer until light and fluffy. Add vanilla, egg whites, and egg; beat well. Combine flour and next 4 ingredients; add to creamed mixture, mixing well. Stir in browned oats and raisins. Spread batter evenly into a 15- x 10- x 1-inch jellyroll pan coated with baking spray. Bake at 350 deg for 19 minutes. Cool completely in pan on a wire rack. Yield: 30 bars (serving size: 1 bar). Per serving: 107 Calories; 3g Fat (26% calories from fat); 2g Protein; 18g Carbohydrate; 6mg Cholesterol; 101mg Sodium Serving Ideas : Cut into bars. Recipe by: Cooking Light, Mar/Apr 1993, page 139 Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 6.2mg
Sodium: 106.8mg
Potassium: 58.9mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: 9.4g
Protein: 1.6g