BAKED OATMEAL BREAKFAST BARS
I wanted an on-the-go oatmeal bar without the artificial ingredients of commercial bars. This is the base for the bars, a recipe easily modified to suit your own tastes.
Provided by Nichole Tews
Categories Breakfast and Brunch
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
- Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
- Bake in the preheated oven until edges are golden brown, about 30 minutes.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 26.2 g, Cholesterol 48.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 1.3 g, Sodium 270.6 mg, Sugar 12.3 g
MAKE-AHEAD BREAKFAST BARS
I like to make a batch of these and then cut them and wrap single servings in foil to have handy in the freezer for the week. Much cheaper than the freezer breakfasts from the store and you can basically add/substitute whatever ingredients you want or have handy.
Provided by Jackie
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch casserole dish with cooking spray.
- Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients.
- Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 14.9 g, Cholesterol 153.3 mg, Fat 17.7 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 8.4 g, Sodium 570.7 mg, Sugar 0.3 g
ON-THE-RUN BREAKFAST BARS
No time for breakfast? Save time and money - make your own breakfast bars
Provided by Good Food team
Categories Breakfast, Snack, Treat
Time 40m
Yield Makes 12 bars
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter a 22cm square baking tin. Melt the butter, syrup and sugar in a pan. Pour in the oats, cinnamon, coconut, seeds and nuts, mix and pour into tin. Bake for 30-35 mins. Leave to cool for 5 mins, then cut into slices. Will keep for 1 week in an airtight container.
Nutrition Facts : Calories 245 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium
BREAKFAST BAR
This fruity, chewy flapjack is packed with delicious oats and cereal - kids can help make them and they're perfect for lunchboxes
Provided by Good Food team
Categories Breakfast
Time 45m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Grease and line a 20cm square cake tin with baking parchment.
- Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well.
- Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted.
- Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix.
- Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days - if they last that long!
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
BREAKFAST BARS
"I like to stash these satisfying squares in the freezer," writes Candace Jenks. "When I need a quick breakfast or anytime snack, I simply microwave the not-too-sweet bars until they're thawed," says the Minot, North Dakota cook.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13-in. x 9-in. baking pan. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips. Spread evenly over crust., Bake at 350° for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 292 calories, Fat 20g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 103mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 3g fiber), Protein 5g protein.
BREAKFAST BARS WITH OATS AND COCONUT
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies - adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery - have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)
Provided by Melissa Clark
Categories breakfast, brunch, snack, cookies and bars
Time 7h
Yield 18 bars
Number Of Ingredients 16
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
- Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
- Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
- Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
- Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.
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BREAKFAST BARS – WELLPLATED.COM
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4.8/5 (103)Calories 224 per servingCategory Breakfast
- Place rack in the center reheat oven to 375 degrees. Lightly coat an 8x8 inch square pan with cooking spray.
- In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt. In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
- Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet. Fold in the diced banana, then pour into the prepared baking pan.
- Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.
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