Back To School Breakfast Wedges

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The Cooking Cardiologist Dr. Richard Collins shows us how to make Back To School Breakfast Wedges.


According to national statistics, approximately 8 to 12 percent of all school-aged kids skip breakfast. By the time kids enter adolescence, as many as 20 to 30 percent have completely given up the morning meal. There are several reasons. Most adolescents would rather sleep 15 minutes longer, instead of taking time for breakfast. Most children are sleep deprived. Younger girls, especially teenage girls, are the biggest offenders. Athletic boys generally try to get a breakfast meal. Studies have shown that performance at school is enhanced by having breakfast.

These wedges are unbelievably easy to make, nutritious as well as delicious. They can be an easy “out the door” breakfast bar or great as a take along snack. No need to purchase expensive breakfast bars with unknown preservatives and ingredients. The wedges can be served warm or cold and stored up to 1 week in an airtight container.


2 cups rolled oats, non-quick cook

1 package (6 ounce) tropical dried fruit medley…apricots, apples, coconut, papaya,

  pineapple, raisins

½ cup apple butter

2 egg whites


½ t cinnamon

½ cup raisins

¼ cup nuts…walnuts, almonds

Combine oats and the dried fruit medley into a food processor. Pulse until well combined.

With the motor running, add the apple butter and egg whites. Process until the mixture forms a dough. Add the optional ingredients at this time and form a ball.

Coat a 9” glass pie plate with non-stick spray. Add the dough and pat into an even circle to the edges of the pie plate.  Make a 1½ inch hole in the center. Microwave on high for

4½ minutes until dough is cooked and dry to touch. Begin by starting at 3 minutes and check at 30 second intervals until dough is firm.  Cut into 8 wedges. Serve with additional apple butter.

Makes 8 wedges. Serving size: 1 wedge with nuts.

Nutritional analysis: Calories 238, fat 11g, saturated fat 2g, carbohydrates 18g, protein 26g.

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