Basic HTML Version
Directions...
Preheat the oven to 350º F (180º C). Cover two baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda and cinnamon.
In a second bowl, whisk together margarine, sugar, molasses, egg white and vanilla.
Add this mixture and the rolled oats to the flour mixture and combine well.
Drop 1/2 tbsp (8 mL) amounts of dough on the prepared baking sheets. Makes 24
bites. Bake for 10 minutes, or until the edges are starting to brown. Cool. If desired,
freeze in a re-sealable freezer bag.
Assemble the oatmeal bites with the trail mix...
Combine 3 oatmeal bites with 1/2 cup (125 mL) dried fruit, 1 tsp (5 mL) sunflower
seeds, 1/4 cup (50 mL) cereal in a re-sealable bag or snack container.
Tip: Prepare the 8 snack bags,
except the oatmeal bites, ahead
of time. Place the oatmeal bites
in a separate container
(or freeze them) to keep them
fresh. In the morning, add the
bites to the re-sealable bags.
hit
the
trails
with
energy
Oatmeal bites...
1/4 cup (50 mL) whole-wheat flour
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) cinnamon
2 tbsp (25 mL) non-hydrogenated margarine, melted
2 tbsp (25 mL) sugar
1 tbsp (15 mL) molasses
1 egg white
1 tsp (5 mL) vanilla
3/4 cup (175 mL) old-fashioned rolled oats
Trail Mix...
4 cups (1 L) dried fruit (raisins, cranberries, chopped apricots)
3 tbsp (45 mL) unsalted, shelled sunflower seeds or pumpkin seeds
2 cups (500 mL) whole-grain O-shaped cereal
Mini Oatmeal Bites combined
with Trail Mix keeps well in a
lunch bag or backpack.
Perfect for a healthy snack
on the go!
escarpment
EPICURE
TRAIL MIX FOR THE TRAILS
64
Escarpment Magaz ine Winter
2012