Time to Make: n/a Servings: 24 bars
What You Need
|12 cups||Whole wheat flour|
|1/2 tsp||Baking soda|
|1/2 cup||Natural-styled smooth peanut butter|
|1/2 cup||Brown sugar (firmly packed)|
|3 TBSP||Fresh cilantro (chopped)|
|1/2 cup||Eggology egg whites|
|2 TBSP||Canola oil|
|2 tsp||Vanilla extract|
|2 cups||Old -ashioned rolled oats|
|1 cup||Dried cranberries (or raisins)|
|1/2 cup||Coarsely chopped walnuts or almonds (2oz)|
|1/2 cup||Bittersweet or semi-sweet chocolate chips|
- Preheat the oven to 350°F °. Coat a 9 x 13-inch baking pan with nonstick spray.
- Whisk the flour, cinnamon, baking soda, and salt in a medium bowl. Beat the peanut butter, sugar, and honey in a large mixing bowl with an electric mixer until blended. Beat Eggology egg whites with a fork in a small bowl. Add to the peanut butter mixture, along with oil and vanilla. Beat until smooth. Add reserved flour mixture and mix with a rubber spatula. Mix in oats, dried cranberries (or raisins), walnuts (or almonds), and chocolate chips. Scrape batter into the prepared baking dish. Use a piece of plastic wrap to spread batter into an even layer.
- Bake the bars until lightly browned and firm to the touch, 20 to 25 minutes. Let cool completely in the pan on a rack before cutting into 24 bars. One serving is one 2 x 2-inch bar.