Breakfast Muffin Bars Recipes

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BAKED OATMEAL BREAKFAST BARS



Baked Oatmeal Breakfast Bars image

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

2 cups old-fashioned rolled oats
⅓ cup packed brown sugar
1 tablespoon white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla extract

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

NO-BAKE RAISIN BRAN BREAKFAST BARS



No-Bake Raisin Bran Breakfast Bars image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Total® Raisin Bran cereal provides a simple addition to homemade nutty raisin bars. Perfect for an on-the-go breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 6

1/2 cup packed brown sugar
1/3 cup light corn syrup or honey
1/4 cup peanut butter
1/2 teaspoon ground cinnamon
4 cups Total® Raisin Bran cereal
1/2 cup chopped peanuts or sliced almonds

Steps:

  • Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
  • Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.

Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 20 g, TransFat 0 g

BREAKFAST MUFFIN BARS



Breakfast Muffin Bars image

Make and share this Breakfast Muffin Bars recipe from Food.com.

Provided by Graybert

Categories     Breads

Time 45m

Yield 24 bars

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 cups all-bran cereal
1/3 cup sesame seeds
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon baking soda
1 pinch salt
1 egg
3/4 cup buttermilk
1/2 cup packed brown sugar
1/3 cup vegetable oil
2 tablespoons molasses
1 1/2 cups finely grated carrots
1/2 cup chopped dates

Steps:

  • MIX flour, cereal, sesame seeds, baking powder, cinnamon, allspice, baking soda and salt in large bowl.
  • WHISK together egg, buttermilk, brown sugar, vegetable oil and molasses.
  • STIR liquid mixture into dry ingredients, stirring just until moistened.
  • Fold in carrots and dates.
  • Spread evenly in greased 13 x 9 inch baking pan.
  • Bake at 350°F for 25 to 30 minutes or until centre springs back when gently touched.
  • Cool on rack.
  • Cut into bars.
  • Store in airtight container.

ON-THE-GO BREAKFAST MUFFINS



On-the-Go Breakfast Muffins image

My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. -Irene Wayman, Grantsville, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

1 pound bulk Italian sausage
7 large eggs, divided use
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup canola oil
1 cup shredded cheddar cheese, divided

Steps:

  • Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.

Nutrition Facts : Calories 238 calories, Fat 16g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.

MAKE-AHEAD BREAKFAST BARS



Make-Ahead Breakfast Bars image

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

cooking spray
3 cups frozen Southern-style hash browns
4 eggs, lightly beaten
1 cup cubed fully cooked ham
1 cup shredded Cheddar-Monterey Jack cheese blend
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon ground black pepper

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

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Top Asked Questions

What is the best way to make muffin mix?
Grease muffin cups, or line them with muffin liners. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit.
How to bake Muffins in the oven?
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit.
How do you make healthy breakfast muffins without butter?
Healthy Breakfast Muffins (10 Flavors!) These healthy breakfast muffins are made in just one bowl and come with tons of flavor options! No white flour and no butter needed, they take just 20 minutes to make. Preheat the oven to 375F/190C. Line a 12-count muffin tin with muffin liners.
How long does it take to make breakfast muffins?
These healthy breakfast muffins are made in just one bowl and come with tons of flavor options! No white flour and no butter needed, they take just 20 minutes to make. Dessert for breakfast is standard procedure around here. If I can have a breakfast food that tastes like dessert, I’m a happy camper.

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