People who consistently eat breakfast have healthy body weights, lower blood cholesterol levels and can better manage their blood sugar levels. Start the year off right- make an eff ort to eat breakfast every day!

Apricot Almond Breakfast Bars

These cereal bars are a healthy grab-and-go breakfast.

750 mL Western Family rolled oats 3 cups
175 mL sliced almonds ¾ cup
750 mL unsweetened puff ed-grain cereal such 3 cups as Nature’s Path organic kamut puffs
500 mL dried apricots, chopped 2 cups
60 mL Western Family all purpose flour ¼ cup
2 mL salt ¼ tsp
1 300 g pkg. plain dessert tofu, drained
1 Western Family large egg
125 mL Western Family canola oil ½ cup
250 mL Western Family honey 1 cup
15 mL Western Family vanilla extract 1 tbsp
1 freshly grated zest of 1 lemon

1. Preheat oven to 375F (190C).

2. Spread oats and almonds on a baking sheet. Bake until fragrant and light golden in colour, about 8 to 10 minutes. Transfer to a large bowl.

3. Add puff ed cereal, dried apricots, flour and salt to oat and almond mixture. Stir to combine and set aside.

4. In a blender or food processor, pure tofu, egg, oil, honey, vanilla and lemon zest until smooth. Make a well in the center of the oat mixture and gently fold in the tofu mixture until combined.

5. Reduce oven temperature to 350F (180C). Line a cookie sheet with parchment paper. Using a spatula, spread cereal mixture evenly on the cookie sheet.

6. Bake for 35 to 40 minutes, until fi rm in the center and golden brown. Let cool completely in the pan before cutting into bars.

7. Individually wrap bars in plastic and keep at room temperature for up to 5 days or freeze for up to 1 month.

Makes 16 cereal bars.

Nutritional analysis per serving
Calories 317 Protein 6 g Fat 12 g Carbohydrate 50 g Fibre 4 g