Whole-Grain Breakfast Bar

• 4.75 ounces whole-wheat flour (about 1 cup)
• 2 cups old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ripe bananas
• 3/4 cup brown sugar
• 1/4 cup 2% reduced-fat milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg white
• 3/4 cup chopped walnuts
• 3/4 cup dried cranberries
• Cooking spray 

Preheat oven to 375°.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a medium bowl.

Place bananas in a large bowl; mash until smooth. Add sugar and next 5 ingredients (through egg white); stir until combined. Add flour mixture, stirring until combined. Stir in nuts and dried cranberries.

Spread dough into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 16 bars.

Yield: 16 bars; 198 calories.

VERDICT:  Like a cross between an oatmeal cookie and cake.  Not bad for breakfast, and seems easily adaptable to whatever you might have around.  Keep.