The Chew: Mara Schiavocampo
ABC News correspondent Mara Schiavocampo joined The Chew’s Clinton Kelly in the kitchen to make a recipe for Cinnamon-Raisin Breakfast Bars. She is the author of a new diet book called Thinspired.
Clinton Kelly called this “a perfect on-the-go power breakfast” that is a good alternative to the processed ingredients you may find in store-bought products. This is naturally sweetened thanks to the dates. The puffed rice cereal makes it crispy, and it’s a great recipe for getting kids into the kitchen.
The Chew: Clinton Kelly Cinnamon-Raisin Breakfast Bars Recipe Ingredients
“It’s all about oatmeal for me,” Clinton Kelly said of breakfast, adding that he is always looking for new ways to incorporate oatmeal into his morning routine.
- 1 cup Old Fashioned Rolled Oats
- 1 cup Puffed Brown Rice Cereal
- 1/2 tsp ground Cinnamon
- 1/2 lb halved, pitted Dates
- 1/2 cup creamy Almond Butter
- 1/2 cup chopped, toasted Almonds
- 1/2 cup Raisins
- 1/2 cup Water
- Cooking Spray
- 1/8 tsp Salt
- 1/4 cup melted Dark Chocolate
Clinton Kelly: The Chew Cinnamon-Raisin Breakfast Bars Recipe Directions
- Use cooking spray to prepare the sides of an 8” square baking dish. Line the dish with parchment paper and leave some extra hanging over the edges.
- Combine oats with brown rice cereal, cinnamon, almonds, raisins, and salt in a mixing bowl.
- Simmer dates in water in a saucepan on medium low heat for about six minutes, until the dates start to break down.
- Stir almond butter into the pan until it’s mixed in. Then take the pan off the heat and pour its contents over the dry mixture.
- Stir everything together until it is combined.
- Transfer the mixture to the lined pan. Use a spatula to create a flat, even layer.
- Drizzle melted chocolate on top.
- Chill the bars for about half an hour, or until set. Cut and serve.