Brown-Bag Lunches & Snacks
(^44) COOKING LIGHT
- Pistachio-Raisin Bars
Photo p. 42
HANDS-ON 1 5 M I N.
TOTAL 1 HR. 40 MIN.
Why buy store-bought granola bars
when it’s so easy—and so much
healthier—to make them at home?
Switch them up with any dried fruit,
nuts, or grains you like.
2 cups old-fashioned oats(^1) ⁄ 3 cup sunflower seed butter
(^1) ⁄ 4 cup agave syrup
11 ⁄ 2 Tbsp. coconut oil
1 tsp. vanilla extract
(^1) ⁄ 2 tsp. kosher salt
1 large egg white
(^1) ⁄ 2 cup coarsely chopped unsalted
roasted pistachios
(^1) ⁄ 3 cup golden raisins
- Preheat oven to 350°F. Line an 8-inch
square metal baking pan with
parchment paper; let excess hang over
the edge. - Spread oats onto a baking sheet.
Bake at 350°F until toasted, about 12
minutes. Place in a medium bowl; cool. - Place sunflower seed butter, agave
syrup, and oil in a microwave-safe bowl.
Microwave at high until warm, about 30
seconds; whisk until smooth. Whisk in
vanilla, salt, and egg white. - Add pistachios and raisins to oats.
Pour sunflower seed butter mixture over
oat mixture; stir until well combined.
Using a spatula, press mixture firmly
into prepared pan. - Bake at 350°F until lightly browned,
20 to 22 minutes. Cool in pan on a wire
rack 15 minutes. Remove from pan using
parchment paper. Cool completely on
rack. Cut into 12 (4- x 1^1 ⁄ 3 -inch) bars.
SERVES 12 (serving size: 1 bar); CALORIES 174;
FAT 9g (sat 2g, unsat 6g); PROTEIN 4g; CARB
21g; FIBER 2g; SUGARS 9g (added sugars 5g);
SODIUM 109mg; CALC 2% DV; POTASSIUM
4% DV
2. PB-Pretzel-Apple
Bars
Photo p. 43
HANDS-ON 1 5 M I N.
TOTAL 1 HR. 40 MIN.
Sweet, salty, fruity, and crunchy,
these bars truly pack a little bit of
everything! Whip up a batch for
your next picnic or hike, and stay
fueled all day.2 cups old-fashioned oats(^1) ⁄ 3 cup creamy peanut butter
(^1) ⁄ 4 cup honey
11 ⁄ 2 Tbsp. coconut oil
1 tsp. vanilla extract
(^1) ⁄ 2 tsp. kosher salt
1 large egg white
(^1) ⁄ 2 cup coarsely chopped mini
pretzel twists
(^1) ⁄ 3 cup coarsely chopped dried
apples
- Preheat oven to 350°F. Line an
8-inch square metal baking pan with
parchment paper; let excess hang
over the edge. - Spread oats onto a baking sheet.
Bake at 350°F until toasted, about 12
minutes. Place in a medium bowl; cool.
3. Place peanut butter, honey, and oil in
a microwave-safe bowl. Microwave at
high until warm, about 30 seconds;
whisk until smooth. Whisk in vanilla, salt,
and egg white.
4. Add pretzels and apples to oats. Pour
peanut butter mixture over oat mixture;
stir until combined. Using a spatula,
press mixture firmly into prepared pan.
5. Bake at 350°F until lightly browned,
20 to 22 minutes. Cool in pan on a wire
rack 15 minutes. Remove from pan using
parchment paper. Cool completely on
rack. Cut into 12 (4- x 1^1 ⁄ 3 -inch) bars.
SERVES 12 (serving size: 1 bar); CALORIES 156;
FAT 7g (sat 2g, unsat 4g); PROTEIN 4g; CARB
22g; FIBER 2g; SUGARS 8g (added sugars 6g);
SODIUM 214mg; CALC 1% DV; POTASSIUM
2% DV- Cashew-Apricot Bars
Photo p. 42
HANDS-ON 1 5 M I N.
TOTAL 1 HR. 40 MIN.
The sweetness in these bars
comes from brown rice syrup and
dried apricots.2 cups old-fashioned oats(^1) ⁄ 3 cup cashew butter
(^1) ⁄ 4 cup brown rice syrup
11 ⁄ 2 Tbsp. coconut oil
1 tsp. vanilla extract
(^1) ⁄ 2 tsp. kosher salt
1 large egg white
(^1) ⁄ 2 cup coarsely chopped unsalted
roasted cashews
(^1) ⁄ 3 cup coarsely chopped dried
apricots
- Preheat oven to 350°F. Line an
8-inch square metal baking pan
with parchment paper; let excess
hang over edge. - Spread oats onto a baking sheet.
Bake at 350°F until toasted, about 12
minutes. Place in a medium bowl; cool.
Sunflower
seed butter is a
great source of
protein and also
contains heart-
healthy vitamin E.