Ingredients
3/4 cup quick cooking oats
1 cup whole wheat flour
2 teaspoons baking powder
1/3 cup Splenda
1/8 teaspoon sea salt
1/3 cup natural peanut butter
1/4 cup peanut oil
1 cup skim milk
1/2 teaspoon almond extract
1 whole egg
2 egg whites
1/3 cup cranberries
2 squares of bakers chocolate unsweetened (crushed into bits)
Fat-free vegtable cooking spray
Preparation
Preheat the oven to 350 degrees f. Spray an 8-inch square baking pan with fat-free vegetable cooking spray.
In a large bowl, combine the oats, whole wheat flour, baking powder, Splenda and sea salt. Set the dry ingredients aside.
In a medium bowl, place the natural peanut butter, oil, skim milk, almond extract, whole egg and egg whites. Whisk until well blended. Add the dry ingredients and mix just until combined.
Spread the batter into the prepared pan. Drop the cranberries and bakers chocolate bits by tablespoons onto the batter in the pan.
With a knife, swirl the fruit through the batter, creating a marbled effect.
Bake 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the bars in the pan on a wire rack. Cut into 2-inch squares.
Should make 16 bars or 8 very large bars.
