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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 15 |
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I'm getting ready to go houseboating so I wanted to make something to grab and go in the mornings. Just made it with what I had in the house and it actually turned out pretty good! There's a lot of moist ingredients but Calgary is pretty dry! Ingredients:
1 cup sunny boy multi-grain hot cereal (like red river cereal) |
1/2 cup evaporated skim milk |
1/2 cup boiling water |
1 tablespoon honey |
2 tablespoons natural almond butter |
1/2 cup all-purpose flour |
1/2 cup vanilla whey protein powder |
1/2 cup splenda granular, sugar substitute |
1/4 cup slivered almonds, toasted |
1/2 cup craisins |
1/2 cup blueberries |
1/2 cup semi-sweet chocolate chips |
1 tablespoon flax seed (actually chia seed , but food.com won't let me put it in!) |
9 tablespoons water |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease an 8 x 8 baking pan.
3. Mix together the sunny boy cereal with the evaporated skim milk and boiling water; soak for half an hour; mix in the honey and almond butter.
4. In a separate bowl, mix together the flour, whey powder, and Splenda.
5. Fold the wet ingredients into the dry.
6. When combined, add the almonds, craisins, blueberries, and chocolate chips.
7. Pour mixture into baking pan.
8. Bake for 15 to 20 minutes.
9. Cool and cut into squares!
10. CHIA SEED GEL:.
11. Mix 1 part chia seed (brand name is Salba) with 9 parts water.
12. Stir it up, wait ten minutes, stir again.
13. Wait another ten minutes and stir again.
14. Store in a sealed container in your refrigerator for up to 2 weeks! (I mix it into yogurt in the mornings).
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