• Makes 24 bars (1 bar per serving)
  • Preheat oven to 350 F (180 C)
  • 13- by 9-inch (3L) baking pan, lined with parchment paper
  • 2 cups quick-cooking rolled oats
  • 1/2 cup lightly packed brown sugar
  • 1/3 cup melted butter or margarine
  • 1/4 cup liquid honey or corn syrup
  • 1-1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup finely chopped nuts (pecans, walnuts, peanuts, etc.) or unsweetened shredded coconut
  1. In a large bowl, combine oats, brown sugar, butter, honey, vanilla and salt; mix thoroughly. Stir in chocolate chips and nuts until evenly mixed.
  2. Pour mixture into prepared pan. Press down with clean, damp hands to compact evenly.
  3. Bake in preheated oven for 25 minutes or until brown and crisp. Let cool in pan on a wire rack for 5 minutes. Remove from pan by lifting parchment and rransfer to a cutting board. Remove parchment and cut into bars.

Variation: You can substitute any type of chips – white chocolate, butterscotch, peanut butter, etc.

  • Calories per serving 131
  • Carbohydrate 18 g
  • Fiber 1 g
  • Protein 2 g
  • Fat, total 7 g
  • Fat, saturated 3 g
  • Cholesterol 7 mg
  • Sodium 78 mg

– Canada’s 150 Best Diabetes Desserts, in association with the Canadian Diabetes Association, Edited by Barbara Selley, BA, RD

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