- For this recipe, we like unsweetened puffed multi-grain cereal (Kashi’s 7 Whole Grain Puffs).
- Almond butter can be found at natural-foods stores and large supermarkets, near the peanut butter.
- Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Almond Honey Power Bar
This high fiber bar is loaded with whole grains and will help you maintain healthy habits even when you are on the go. This bar is around 200 calories per serving and is simple to grab and go during your busy mornings.
- 1 cup old-fashioned rolled oats
- 1/4 cup slivered almonds
- 1/4 cup sunflower seeds
- 1 tablespoon flaxseeds, preferably golden
- 1 tablespoon sesame seeds
- 1 cup unsweetened whole-grain puffed cereal
- 1/3 cup currants
- 1/3 cup chopped dried apricots
- 1/3 cup chopped golden raisins
- 1/4 cup creamy almond butter
- 1/4 cup turbinado sugar
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
- Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet.
- Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes.
- Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
- Combine almond butter, sugar, honey, vanilla and salt in a small saucepan.
- Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
- Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain.
- Transfer to the prepared pan.
- Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary).
- Refrigerate until firm, about 30 minutes; cut into 8-10 bars.