Are you getting enough fiber? Well now you can! Just make my super high fiber breakfast brownies made with every kind of fiber I could think of. I make them with oats, high fiber bran cereal, whole wheat flour, prunes and even olive oil, so there’s no white flour and no butter. Did I mention the chocolate chips?? You do know that dark chocolate is good for the heart so use the darkest chocolate chips you can find. Now let’s talk about the ingredients you will need:
Oats – I use regular Quaker Rolled Oats in the round carton.
Flour – I use whole wheat pastry flour, any brand I can find.
Cereal – I use Kellog’s All Bran Original cereal, which has 10 grams of fiber in 1/2 cup. If you can’t find it, look for an equally high-fiber cereal.
Oil – I use extra light olive oil but you can use a different oil if you like.
Chocolate Chips – I use either semi-sweet chocolate chips or I chop up some of a 62% Scharffen Berger chocolate bar.
Prunes – This is important. I use Sunsweet Premium Prunes in a can and they are very soft and moist. I even took a picture to show you how moist they are and their moisture is key to keeping these chewy bars moist. If you chop up regular dried prunes, the bars will be dry.
If you can’t find these prunes in a can, you can pour boiling water over regular dried prunes, cover, and let them stand for 15 minutes. Then drain and chop. I experimented with it and they come out softer for sure, but not quite as soft as the canned ones. But it’s the best I can come up with for my international cooks who can’t find these American products.
This recipe is similar to my giant breakfast cookies with a few changes. I call them breakfast brownies but you can call them prune bars or high fiber bars. Fiber is beneficial for many reasons. Besides preventing constipation, fiber can help you maintain a healthy weight and lower your risk of diabetes and heart disease. But to eat fiber it has to taste good and that’s where I come in. Click here for the recipe. – Jenny Jones
I would like to try these but I dont want to use the wheat flour. What can I substitute it with ?
You can use all-purpose flour.
Hi Jenny, thank you for your wonderful recipe. Here in Australia we don’t get whole wheat pastry flour but we get plain pastry flour so is there any alternative to get whole wheat pastry flour.
There are three possible alternatives. 1) For 1 cup whole wheat pastry flour substitute 1/2 cup cake flour and 1/2 cup whole wheat flour. 2) Substitute 1/2 cup all-purpose flour and 1/2 cup whole wheat flour. 3) Substitute 1 cup whole wheat flour but the brownies will be more dense. Whole wheat pastry flour is really great for healthy baking so I wonder if you could buy it online (it would keep well in the freezer) – just as thought.
came across this information on another site ( listed below), I hope it helps.
despite our inability to access wholewheat pastry flour in Australia (we can only get white pastry/cake flour), our ordinary wholemeal flour has a much lower gluten and protein content than that available in the United States.
That means, that in Australia, we should be able to use ordinary wholewheat flour in recipes calling for the pastry version. How awesome are her research skills?! This has just opened up a gazillion more recipes to my repetoire.
http://www.jamesandmatt.com.au/2011/10/chocolate-orange-pecan-muffins-and.html
Going to double all that Carol said ,addicted to her recipes and cooking ideas . I want to buy her book but still looking.
What a treat! You’re the best! Am addicted to your delightful videos and thrilled with the healthy food choices you offer. Breakfast has been a challenge and I love the variety you are presenting. Many many thanks, from a two year ovarian cancer survivor! 🙂
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