Bud’s (No Peanut Butter) Breakfast/Snack Bars

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♼ Recipe origin is unknown. Bud’s no peanut butter breakfast snack bars recipe, recipe Rating: 4.9
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My wife does not like peanut butter, nuts, some dried fruits, or chocolate chips, so I have had to modify my recipe so she could take these tasty and healthy snack bars to work. With as many substitutions possible as your imagination allows, you can change the recipe to fit your on-hand pantry items.

Ready in: 1 hour 45 mins

Ingredients

Serves: 18

• 1/2 cup butter, very soft or melted
• 1 cup applesauce
• 1/4 cup honey
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 cup brown sugar
• 2 cups flour
• 3 1/2 cups rolled oats
• 3 1/2 cups crunchy cereal (for example, Rice Chex(R))
• 1/2 (21 ounce) can blueberry pie filling
• 1/2 cup raisins or any diced dried fruits you like

Preparation method

Prep: 15 mins | Cook: 30 mins | Extra time: 1 hour, cooling

1. Pre-heat oven to 375 degrees F and coat a 9×13-inch glass baking dish with nonstick cooking spray.
2. In a large mixing bowl, mix butter, applesauce, and honey. Add baking powder, cinnamon, brown sugar, and flour.
3. Combine with 3 cups of oats and 3 cup of cereal (saving ½ cup of oats and ½ cup cereal for final topping). Mix until the oats and cereal are evenly distributed. You may have to add more cereal to make a thick enough batter, depending on type used.
4. Hand-press 2/3 of the mixture into the prepared baking dish, keeping it about the same thickness, with no edge or lip. Hand-pressing it just seems to work better than anything else I have tried to spread it out with. If texture is thick, it doesn’t stick to your hands too much.
5. Using a spatula, spread pie filling evenly over the top of the layer of dough.
6. Sprinkle dried fruit on top of pie filling. (If you’re adding chocolate chips or nuts, this would be where you’d add them.)
7. Crumble the remaining dough over the top of the center layer.
8. Sprinkle the remaining ½ cup of oats and cereal over the top of this. I then use a spatula or hand to press this added topping firmly down to level it all out.
9. Bake for 25-30 minutes until lightly browned.
10. Let cool completely, then cut into serving sizes you desire. The bars keep well unrefrigerated in a plastic resealable bag for about a week.Substitutions

As this is not a rocket science recipe as far as substitutions, just keep in mind we are looking for very stiff dough to work with.