Yield: 30 Servings
|¾ cup||Regular oats, uncooked|
|½ cup||Firmly packed brown sugar|
|1½ teaspoon||Vanilla extract|
|2 \N||Egg whites|
|1¾ cup||All-purpose flour|
|¾ teaspoon||Ground cinnamon|
|½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|\N \N||Baking spray with flour|
Spread oats in a shallow pan, and bake at 400 deg for 6 minutes or until lightly browned. Remove from pan; set aside.
Cream sugars and margarine at medium speed of an electric mixer until light and fluffy. Add vanilla, egg whites, and egg; beat well.
Combine flour and next 4 ingredients; add to creamed mixture, mixing well.
Stir in browned oats and raisins. Spread batter evenly into a 15- x 10- x 1-inch jellyroll pan coated with baking spray.
Bake at 350 deg for 19 minutes. Cool completely in pan on a wire rack.
30 bars (serving size: 1 bar).
Per serving: 107 Calories; 3g Fat (26% calories from fat); 2g Protein; 18g Carbohydrate; 6mg Cholesterol; 101mg Sodium Serving Ideas : Cut into bars.
Recipe by: Cooking Light, Mar/Apr 1993, page 139 Posted to MC-Recipe Digest V1 #418 by igor@... on Jan 28, 1997.