"Light Weigh is a great resource to become better stewards of our bodies."
Excellency Archbishop Naumann
September 3, 2015
My son Brendan loves these! Perfect for school lunches and after school snacks! Packed with iron filled oats, butter, honey & chocolate – they are good for you too!
325 Degree Oven A large jellyroll pan (12 ½ x 17 x 1) buttered
1 c. Crisped Rice Cereal - try to buy Non GMO
3 ¾ c. Old Fashioned Oats – try to buy Non GMO
½ c. Dark Brown Pure Cane Sugar
1 c. Non GMO Flour
1 t. Soda
1 t. Sea Salt
1 t. Cinnamon (optional)
1 c. Butter, melted (or ½ c. butter & ½ c. coconut oil)
1 c. Honey
1 t. Vanilla
1 ½ c. Chocolate Chips
In a large bowl, combine the rice cereal and oats. Add the brown sugar and stir. Stir in the flour, soda, sea salt and cinnamon (if using).
In a medium glass bowl, melt the butter in the microwave. Add the honey and vanilla to the melted butter and stir.
Pour the butter mixture into the oats and stir thoroughly to combine. Add the chocolate chips and stir well. Pour the mixture into the buttered jellyroll pan and press gently in place.
*Put a cookie sheet on rack below jellyroll pan, to protect from bubble over.
Bake for 24 minutes. These should be golden brown, but not dark. Remove from oven and cut into squares before they have fully cooled, as this makes cutting them easier.
Copyright Building the Family Cookbook, 2003, Suzanne Fowler.
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