I’ve been craving healthier cookies this week — not low fat, just cookies with a little less sugar and more whole grain. These Butterscotch Breakfast Bars did the trick. The bars aren’t super healthy given the butter and white sugar, but they’re a good compromise and something the whole family really liked.
For the flour, I used Ultragrain, but I think white whole wheat or plain whole wheat would work well. For the syrup, I used honey, but maple or or rice syrup should work too. If you try these and make changes, I’d be interested in hearing your results, so feel free to email, comment or send me your blog link. But overall, we thought these were good as-is. Just be sure to let them cool completely. While warm, they have kind of a soggy oatmeal texture. When they cool, they’re chewy and dense.
Butterscotch Breakfast Bars
- 1/2 cup pecans walnuts or almonds
- 4 tablespoons unsalted butter softened
- 1/4 cup firmly packed light brown sugar
- 2 tablespoon granulated sugar or evaporated cane juice crystals
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons lightly beaten egg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt plus an extra pinch
- 1/2 cup 2.25 ounces white whole wheat or Ultragrain flour
- 1/2 cup Rice Krispies
- 3/4 cups oats old fashioned or quick (not instant)
- 2 teaspoons golden flaxseed optional
- 1/3 cup butterscotch chips
- Preheat oven to 350 degrees F. Line an 8 inch pan with nonstick foil or spray with cooking spray.
- Lay the nuts on a baking sheet and bake for 7 to 8 minutes or until aromatic. Cool completely, then chop.
- In a large mixing bowl, beat the butter and both sugars until creamy. Beat in the honey, vanilla and egg, then add the baking soda and salt and beat until well mixed. Add the flour and stir by hand until it is blended in, then add the cereal, oats, toasted pecans and chips.
- In a separate bowl, stir together the flour, baking soda and salt, then add to the butter mixture and stir until blended. Stir in the cereal, oats, flaxseed (if using) nuts, and chocolate chips.
- Press this mixture into the pan and bake on center rack for 20 minutes or until golden brown. Let cool in the pan for 15 minutes, then lift from pan and score (do not separate) into 8 bars. Let cool completely. The texture improves quite a bit after the bars are completely cool, so I don’t recommend eating these while warm.
Maureen @ Orgasmic Chef
I love these butterscotch bars. I don’t think I’d restrict them to breakfast. 🙂
Ours went fast. I may try another batch today. I’ve got some ripe bananas and am curious if I could swap out some of the butter with banana. With that, peanut butter and chocolate chips would be a nice addition. In my previous comment I said I used one egg… It was actually one egg white.
Thanks for trying them, Katherine! We still haven’t finished the first batch, but the next time I make them I’m going to use your add-ins. What I have noticed is they stay fresh for a while, so that’s a bonus.
I made these with white whole wheat flour, almonds, bran flakes, white chocolate chips and dried cranberries. Used one egg. Loved the texture and bran flavor from the cereal. Kids loved them too. They made a good afterschool snack. Thanks Anna!
Pan size is 8 inches! 9×13 is if you double it.
Thank you ! I love your blog ! : )
I get cravings for more oatie cookies sometimes. Enjoy the long weekend!
Karin, I meant Rice Krispies. I’ll just change it to say that.
By rice cereal, what do you mean? Boxed cereal or the cook to eat kind ? These sound great ! Thanks ! : )
I want to make these soon! They’d be great to take along on long bike rides!