BREAKFAST-ON-THE-RUN BAR
Yield 6 bars
Number Of Ingredients 6
Steps:
- Combine egg, peanut butter, honey, and molasses; mix well. Add dry milk and mix until well blended. Add cereal and mix until evenly coated. Press firmly into greased 8-inch-square pan. Bake at 325° for 20 minutes. Cool; cut into 6 bars. Variation: Can use egg substitute and plain cereal with bits of dried fruit and nuts of choice.
Nutrition Facts : Nutritional Facts Serves
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.
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
EVERYTHING BREAKFAST BAR
It has some of every food group in the bar. Fruit, vegetable, dairy, whole grains, and protein. Sorta soft grab and go bar. I wanted something my son could grab on his way out to school.
Provided by Scotty Callies Mom
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In large bowl combine oatmeal, baking powder, salt and cinnamon.
- Mix in remaining ingredients.
- Spread in greased 9x13 pan.
- Bake for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 211.7, Fat 3.4, SaturatedFat 1, Cholesterol 38.1, Sodium 312.7, Carbohydrate 40.2, Fiber 3.5, Sugar 17.7, Protein 6.5
QUICK BREAKFAST BARS
A quick breakfast that I can take with me on the run. I like to make these and store them individually in the freezer so I can grab when I need to. I also like to add extra veggies such as carrots or zucchini to get them in where I can.
Provided by Concoctionista
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients.
- Pour in large greased casserole pan.
- Bake at 350 for 30 minutes.
- Let cool and cut into squares.
- Store in an air-tight container or individually wrap and freeze.
Nutrition Facts : Calories 179, Fat 6.1, SaturatedFat 1, Cholesterol 0.2, Sodium 98.2, Carbohydrate 26.3, Fiber 3.1, Sugar 7.7, Protein 6.8
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