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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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My family really liked these breakfast bars. They were so easy and fast to make. When I made these I used Splenda for baking in place of the sugar. Next time I make them I plan to crush up my cornflakes fine. I got this recipe from Tops courtesy of the US Highbush Blueberry Council. Ingredients:
1 cup flour, plus |
2 tablespoons flour |
1/2 tablespoon baking powder |
3/4 teaspoon salt |
8 tablespoons butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1/2 cup low-fat milk |
1/2 cup quick-cooking oats, plus |
1/2 tablespoon quick-cooking oats |
1 cup unsweetened frozen blueberries |
6 ounces corn flakes cereal, coarsely crushed or 6 ounces crispy rice cereal, squares coarsely crushed |
Directions:
1. Have all ingredients at room temperature.
2. In a bowl combine flour, baking powder and salt.
3. Place butter and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy.
4. Add eggs and vanilla; beat until smooth.
5. Add milk, flour mixture, and oats; stir until blended, scraping down sides of the bowl as necessary.
6. Stir in blueberries (batter will be stiff).
7. Spread evenly in a greased 9x13 pan.
8. Sprinkle cereal over top.
9. Bake at 350 until golden brown and tester comes comes out clean, about 40 minutes. Cool in pan. Cut into bars.
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