Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations.

Makes 16 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 hours (including cooling time)

EASE OF PREPARATION: Easy

3 cups old-fashioned rolled oats
1/2 cup chopped walnuts (about 2 ounces)
3 cups unsweetened puffed-grain cereal, such as Kashi
2 cups chopped dried apricots
1/4 cup all-purpose flour
1/2 teaspoon salt
12 ounces silken tofu, drained (about 1 1/3 cups)
1 large egg
1/2 cup canola oil
1 cup honey
1 tablespoon vanilla extract
2 tablespoons freshly grated lemon zest

1. Preheat oven to 350°F. Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.
2. Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes. Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
3. Meanwhile, puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan.
4. Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.

NUTRITION INFORMATION: Per serving: 306 calories; 12 g fat (1 g sat, 5 g mono); 13 mg cholesterol; 46 g carbohydrate; 6 g protein; 4 g fiber; 87 mg sodium.

Nutrition bonus: Fiber (14% daily value).

3 Carbohydrate Servings

MAKE AHEAD TIP: Individually wrap in plastic and keep at room temperature for up to 5 days or freeze for up to 1 month. Thaw at room temperature or remove plastic, wrap in a paper towel and defrost according to your microwave's directions.

Is there an egg free option? I am a vegetarian diabetic who does not eggs!! thanks

Anonymous, Hounslow, Middlesex, Un

This is more economical than the Kashi bars I eat daily, but twice the calories, mostly from fat and less fiber. Will try again with a fat substitute.

Anonymous, Chapel Hill, NC

For an eggless version I just omitted the egg & didn't bake quite as long.Also made a batch using almonds and dried cherries. Good!

Anonymous, Velma, OK

What is "silken tofu"? Where I live we have extra firm, firm, soft and dessert.

Anonymous, Kamloops, BC

Under nutritional information there is nothing about sugar. Would like to know how much sugar per serving

Anonymous, Tulsa, OK

I deleted honey. Fruits gave enough sweet. I did this, as I am high diabetic.

Anonymous, Chennai, Ta

Silken Tofu is sold at health food stores or natural food stores. I used the softest I could find and they came out perfect. I added more nuts and dried cranberries instead of apricots. Use your imagination and have fun making and eating these bars.

Anonymous, Rutherfordton, NC

Thought the honey was too much sugar for insulin resistance. I used a lower glycemic option of agave. Turned out well. Also used more nuts. Would like to try with less oil, maybe something else to add moisture??

Anonymous, Olympia, WA

Made in a larger pan, cut bars smaller which worked well. The lemon was a bit overpowering. All in all, a wonderful alternative to commercial granola bars most of which have trans fats (less than a gram so they don't have to list it as an ingredient).

Anonymous, Chicago, IL

I reduced the honey by 1/3, replaced the egg with egg substitute and used only about 1 cup of the dried fruit, craisins and raisins. I also added 1/4 cup unsweetened applesauce and 1/2 cup flaxseed meal. I keep mine refrigerated, with the tofu I don't think I would leave them out for 5 days. I will definitely make these again.

Kathy, Fairfield, CA