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Tuesday, October 16, 2012

Eat Breakfast on the Go

Janet Groene’s
Groenola Bars
    (My name is pronounced GRAYnee, so I had some fun with naming this recipe.) Here’s a breakfast bar you can grab and eat on the go when you want to get an early start for one of those first-come, first-served campgrounds.
     It’s filling, low in fat, sodium and sugar, high in fiber and bursting with good nut-trition. You bring the thermos of coffee and a jug of juice and I’ll bring these “whole-groen" bars.

2 eggs (or equivalent in egg substitute)
2 tablespoons water
1 cup regular or sugar-free pancake syrup
1/3 cup peanut butter or other pure nut butter
2 teaspoons vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
4 cups one-minute rolled oats (not instant, not steel cut)
6-ounce package semi-sweet chocolate or carob bits (optional)
½ cup chopped nuts
½ cup raisins

    Whisk eggs and water until foamy and gradually whisk in syrup, nut butter and vanilla.
Stir in flour, soda and cinnamon. Fold in remaining ingredients. Mixture will be stiff.
    Spray two 9 X 13-inch baking pans and divide the mixture into them, pressing and smoothing with the back of a wet spoon. Bake 18 minutes at 350 degrees or until lightly brown around the edges and firm to the touch.

      Let stand until warm but not hot. Use a serrated knife (dipped in water if it gets too sticky) to cut warm cake in bars. Cool completely and wrap individually. 

See more of Janet Groene's RV-ready recipes at

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