Directions:
- NOTE: Carrot & sweet potato purees can be used interchangeably; use one or the other, or both, as long as it totals 1 cup.
- Preheat oven to 325. Spray bottom, not the sides, of a 9x13 pan.
- In a saucepan over medium heat, melt the butter and brown sugar. Remove from heat and allow mixture to cool for a bit.
- Whisk the puree, peanut butter, vanilla, eggs & salt. Add the oat bran and flour. Mix until just combined then pour into prepared baking pan.
- Bake for 30-33 minutes, until a tooth pick comes out clean. Allow to cool completely in pan. Frost with peanut butter or dust with powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.73 Kcal (2423 kJ) | ||
| Calories from fat | 283.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.46g | 48% | |
|---|---|---|---|
| Cholesterol | 92.53mg | 31% | |
| Sodium | 357.45mg | 15% | |
| Potassium | 484.88mg | 10% | |
| Total Carbs | 68.47g | 23% | |
| Sugars | 37.69g | 151% | |
| Dietary Fiber | 4.96g | 20% | |
| Protein | 14.39g | 29% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 3.1mg | 17% | |
| Calcium | 74.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 371.02 Kcal (1553 kJ) | ||
| Calories from fat | 181.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.17g | 48% | |
|---|---|---|---|
| Cholesterol | 59.32mg | 31% | |
| Sodium | 229.16mg | 15% | |
| Potassium | 310.86mg | 10% | |
| Total Carbs | 43.9g | 23% | |
| Sugars | 24.16g | 151% | |
| Dietary Fiber | 3.18g | 20% | |
| Protein | 9.23g | 29% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 2mg | 17% | |
| Calcium | 47.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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