Until recently I was having two slices of toasted bread (double fiber or whole wheat), sprinkled with olive oil and 3 - 4 spoonfuls of sunflower seeds on top, a cube of feta cheese and a cup of yogurt drink (plain yogurt mixed with water). My veggies and fruit are reserved for snacks throughout the day.
I decided to change my breakfast, however, after reading a scary story about contaminated seeds (including sunflower seeds).
To replace my usual breakfast, I developed a recipe for oatmeal breakfast bars that is a variation of my oatmeal-walnut crackers recipe. These bars have no sugar, and no preservatives and unwanted chemicals. The taste is mild and pleasant.
If you have a sweet tooth, you may prepare the sweet version of oatmeal bars (no sugar added).
The two recipes for oatmeal bars are suitable not only for breakfast, but also for bring-to-work lunches.
Oatmeal Breakfast Bars
You need:
3 cups oatmeal, 1 cup chopped walnuts, 1 cup whole wheat flour, 3 eggs, 2 Tbsp olive oil, 1/2 cup plain yogurt (I buy low fat or no fat), 2 tsp baking soda, 2 tsp salt, optional spices (black pepper, turmeric, caraway seeds, cayenne pepper).
Instructions:
In a big bowl, mix oatmeal, walnuts, flour, baking soda, all spices and salt. Make a well in the middle of the oatmeal mixture and in it, pour the three eggs mixed with olive oil and yogurt. Incorporate all ingredients by hand and spread the dough on top of an oiled cookie sheet. Press the dough down to approximately one inch of thickness. Bake at 400F for 15 minutes and after turning off the heat, leave the oatmeal bars for another 5 - 6 minutes in the oven. After cooling, slice into the desired size bars and keep in the refrigerator.
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