- 2 cups of quick oats
- 1 cups of baking Splenda
- 6 scoops of Beverly Ultra Size Vanilla
- 1 tbsp. of baking soda
- ¼ cups of almond-flavored sugar-free coffee syrup
- 16 egg whites
- ½ cups of almond butter
- 1 cups of unsweetened applesauce (or substitute 1 cups of ground apple instead)
- ½ cups of slivered almonds

Directions:

Preheat oven to 325°F degrees. Mix first four dry ingredients together in large mixing bowl. Mix the syrup, eggs, almond butter and unsweetened applesauce in separate bowl with blender. Blend until smooth.

Gradually add dry ingredients into the bowl, blending constantly on low until completely blended. Spread ingredients evenly onto a cookie sheet sprayed with nonstick cooking spray. Bake at 325°F for 20-25 minutes.

Servings: 20 bars