Slightly sweet, a little spicy, chewy, and crispy! Smells like fall when you bake them. Also reminds me of a cherry crisp pie.
Makes 8 breakfast bars , or 16 snack-size squares.
- 1.5 cups dried tart cherries*
- 3 cups rolled oats
- ¼ tsp salt
- ¼ tsp ground cloves
- 1 cup light corn syrup
- 3 tbsp canola oil
- ½ cup chopped pecans
- ½ cup flaxmeal + chia seed blend
Line 8x8” baking pan with parchment. Mix dry ingredients together in a large bowl. Bring sugar and oil to a boil in saucepan, and let cook for 2 min. Pour hot sugar over dry ingredients. Mix well to coat. Using wet hands press the mixture into the pan firmly and evenly. Bake 325 for 25-30 min. until golden brown and edges are crisp. Set on cooling rack, and let cool completely before cutting into bars, using a very sharp knife. (A sharper knife will help keep pieces from crumbling apart as you cut). The bars will be slightly sticky, so they will store best if you wrap them individually in plastic wrap (plus they will be ready to take with you when you need a meal/snack on the go!). Keep these refrigerated to keep them fresh longer, and help them firm up. Best when eaten at room temp. though, so that they are softer.
*Cherries are not suitable for a low FODMAP diet. A few Low FODMAP alternatives to try: cranberries, blueberries, strawberries, pineapple.
Nutrition per snack-size square (1/16):
8 g fat
<1 g sat. fat
66 mg sodium
42 g carbs (4 g fiber; 28 g sugar)3 g protein