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Peanut Butter Walnut Granola Bars

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Ingredients

  • 1 ½ cups old-fashioned rolled oats
  • ¾ cup crushed wheat bran flakes cereal
  • ¼ cup chopped walnuts
  • ¼ cup dried fruit (optional)
  • ½ cup peanut butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 300°F and spray an 8×8 inch baking pan with nonstick spray. Set aside. 
  3. In a large bowl, combine oats, cereal, walnuts, and dried fruit.
  4. Combine peanut butter, honey, and vanilla in a saucepan and heat until peanut butter melts.
  5. Beat egg in a small bowl and pour over dry ingredients. Pour peanut butter mixture over dry ingredients and mix thoroughly.
  6. Transfer to the 8×8-inch baking pan and press mixture down firmly.
  7. Bake at 300°F for 30-40 minutes until golden brown on top.
  8. Remove from oven and let cool completely before cutting into bars.

Makes 10 bars

Download recipe

Fruit and Nut Muffins with Streusel Topping

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Ingredients

For the muffins

  • 3 cups + 2 Tablespoons CNP Master Mix 
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 1 1/4cups low-fat milk
  • 2 Tablespoons chopped nuts
  • 1/2 cup drained and chopped fruit (fresh, frozen, or canned)
  • Nonstick spray or muffin tin papers

For the topping

  • 1/3 cup white or brown sugar
  • 2 Tablespoons margarine or butter
  • 1/2 cup crushed toasted oat cereal
  • 2 Tablespoons nut pieces
  • 1 teaspoon cinnamon

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped almonds and pears.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 servings

1 muffin per serving

 

Cereal Snack Mix

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Ingredients

  • 2 Tablespoons canola oil
  • 2 1/2 cups assorted unsweetened dry whole-grain cereals
  • 1/2 -1 cup assorted nuts
  • 1 Tablespoon CNP seasoning of choice (CNP Herb Ranch Seasoning, CNP Italian Seasoning, or CNP Mexican Seasoning) or preferred combination of spices like paprika, chili powder, garlic powder, onion powder, or cinnamon, nutmeg, and a little brown sugar.
 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.

  2. Add oil to the bottom of a large baking pan. 

  3. Pour in cereal and nuts. Stir to coat pieces.

  4. Sprinkle on seasonings, stir, and spread evenly across the baking pan.

  5. Bake uncovered at 250°F for 20-30 minutes or until cereal begins to brown.

  6. Place about 1/4 cup of mix into small plastic sandwich bags. One recipe will make about 12 snacks. 

Makes 12 servings

1/4 cup is a serving

No Bake Breakfast Cookies

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Ingredients

  • ½ cup creamy peanut butter
  • ½ cup honey
  • ½ cup non-fat dry milk powder (optional)
  • 2 ½ cups flaked cereal
  • ½ cup raisins

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Heat honey and peanut butter in a medium saucepan over low heat. Stir until blended.
  3. Remove mixture from heat.
  4. Stir in dry milk, if using.
  5. Fold in cereal and raisins.
  6. Drop by heaping spoon-fulls onto baking sheet. Make approximately 24-30 cookies.
  7. Cool to room temperature. Store in refrigerator.
Download recipe

Makes 12 servings

Pumpkin Seed Cluster Snack Mix

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Ingredients

  • ½ cup salted Pumpkin Seeds
  • ¼ cup unsalted peanuts
  • 2 cups (about 4 ounces) high-fiber cereal
  • ¼ cup golden raisins, or dried cranberries
  • 2 tablespoons mini chocolate chips

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Place a large nonstick skillet over medium-high heat until hot. Cook the pumpkin seeds and peanuts 2 to 3 minutes or until beginning to lightly brown, stirring frequently.
  3. Set aside on paper towel in a thin layer to cool quickly, about 5 minutes.
  4. Combine the pumpkin seed mixture with the remaining ingredients.

Makes 9 servings

Butterfly Bites

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Ingredients

  • 3 celery stalks
  • 12 twist pretzels
  • 6 Tablespoons creamy peanut butter
  • 3 Tablespoons raisins

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Clean celery with vegetable brush under cool running water. Cut in half crosswise.
  3. Fill center of each celery stick with one tablespoon of peanut butter. This is the body of the butterfly.
  4. Add two pretzels to form the butterfly’s wings.
  5. Use extra pretzel pieces for antenna and raisins for decoration.

Makes 6 servings

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