2 tablespoons peanut butter
3 egg whites
1 tablespoon unsulfured molasses
1 1/2 cup rolled oats
¼ cup prunes, chopped
2 tablespoons ground flax
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
1 teaspoon pumpkin pie spice
Preheat oven to 350F. Line a 8X8 baking tray with aluminum foil. Coat the foil with cooking spray. In a large bowl combine the peanut butter, egg whites, and molasses. Mash the peanut butter into the eggs and molasses with the back of a spoon until a smooth mixture forms.
Add the oats, prunes, flax, pumpkin seeds, sesame seeds, and pumpkin pie spice. Mix well and transfer to the baking dish. Press into an even layer with a rubber spatula. Coat the top with a light coating of non-stick spray and spread out into an even layer. Bake 40 to 45 minutes until the oats are golden and firm. Cool completely before cutting into 8 bars.
(Recipe from Skinny Chef Jennifer Iserloh)
Nutrition information per serving:
Calories from Fat: 42
Trans fats: 0g