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Weight Watchers Smart Bars Recipe

Weight Watchers Smart Bars Recipe

Weight Watchers Smart Bars Recipe smart points

These Weight Watchers Smart Bars are a delicious blend of good-for-you ingredients–nuts, seeds, whole grains, and dried fruit. 

They are delicious and filling with a SmartPoints value per serving of 3.

The best part, is they’re easy to make and they satisfy.

Keep bars in the refrigerator or at room temperature, covered, for up to five days, or freeze for up to four months.

Weight Watchers Smart Bars (1)

Weight Watchers Smart Bars Recipe

Serves 32
Prep 10 minutes
Bake 20 minutes

Ingredients:

1 cup quick-cooking oats
1/2 cup sunflower seeds
1/2 cup toasted wheat germ
1/2 cup dried apricots
1/2 cup pecan halves
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup instant nonfat dry milk
1/4 cup whole wheat pastry flour
1 teaspoon cinnamon
1/3 cup maple syrup
2 large eggs
1 ripe banana
1 teaspoon vanilla extract

How To Make Weight Watchers Smart Bars

1. Preheat the oven to 350_F. Coat a 9 _ 13-inch baking pan with nonstick spray.

2. Combine the oats, sunflower seeds, wheat germ, apricots, pecans, raisins, cranberries, dry milk, flour, and cinnamon in a food processor. Pulse until the mixture is finely chopped. Add the syrup, eggs, banana, and vanilla and pulse until well combined.

3. Transfer the mixture to the pan, wet your fingertips with cool water, and press down to level the surface. Bake until the mixture is golden brown and firm to the touch, about 20 minutes.

4.  Cool in the pan and cut into 32 bars.

Nutritional Information:


Per serving (1 bar): 83 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 14 mg Chol, 11 mg Sod, 12 g Carb, 2 g Fib, 3 g Prot, 27 mg Calc.

Kids Can . . .

Peel the banana, then moisten their hands and use their fingertips to press the bar mixture into the pan as evenly as possible.

Reprinted from the book Weight Watchers Eat! Move! Play! With permission from John Wiley & Sons Inc

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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