MORNING SKINNY RECIPES

Steps:

• Preheat oven to 350°F.
• Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.
• Spread the oats and pecans on a large rimmed baking sheet.
• Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant.
• Transfer to a large bowl; add the chopped cranberries.
• Bring the milk to a boil in a small saucepan set over medium heat.
• Stir in the multi-grain cereal and remove from the heat; let stand for 2 minutes.
• Add the nut or seed butter, maple syrup, cinnamon, and salt.
• Cook and stir the mixture over low heat for 6 to 7 minutes or until thickened; remove from the heat and stir in vanilla extract.
• Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.
• Transfer the mixture to the prepared pan and flatten with the back of a measuring cup.
• Place a large piece of parchment paper or wax paper atop the bar mixture and use it to spread, flatten, and very firmly compact the bars evenly in the pan.
• Cool completely. Refrigerate at least 1 hour or until firm.
• Using the liner, lift the mixture from the pan and transfer to a cutting board.
• Peel off the foil or parchment and cut into 16 bars.

Steps:

• Preheat oven to 350°F.
• Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.
• Spread the oats and pecans on a large rimmed baking sheet.
• Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant.
• Transfer to a large bowl; add the chopped cranberries.
• Bring the milk to a boil in a small saucepan set over medium heat.
• Stir in the multi-grain cereal and remove from the heat; let stand for 2 minutes.
• Add the nut or seed butter, maple syrup, cinnamon, and salt.
• Cook and stir the mixture over low heat for 6 to 7 minutes or until thickened; remove from the heat and stir in vanilla extract.
• Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.
• Transfer the mixture to the prepared pan and flatten with the back of a measuring cup.
• Place a large piece of parchment paper or wax paper atop the bar mixture and use it to spread, flatten, and very firmly compact the bars evenly in the pan.
• Cool completely. Refrigerate at least 1 hour or until firm.
• Using the liner, lift the mixture from the pan and transfer to a cutting board.
• Peel off the foil or parchment and cut into 16 bars.