Breakfastcookiebars Recipes

BREAKFAST BAR

Breakfast bar image

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

Ingredients

50g mixed dried fruit (a mixture of raisins, sultanas and apricots is nice)
50g mixed seed
140g oats
25g multi-grain hoop cereal
100g butter
100g light muscovado sugar
100g golden syrup

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

3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY

3-ingredient Breakfast Cookies Recipe by Tasty image

Here's what you need: oats, bananas

Provided by Pierce Abernathy

Categories Snacks

Time 30m

Yield 8 cookies

Number Of Ingredients 2

Ingredients

1 cup oats
2 bananas

Steps:

Preheat oven to 350˚F (180˚C).
In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
Add additional ingredients should you desire.
Bake for 12 minutes.
Enjoy!

Nutrition Facts : Calories 102 calories, Carbohydrate 21 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, Sugar 4 grams

OATMEAL COOKIE BARS

Oatmeal Cookie Bars image

These are easily the best homemade oatmeal cookie bars we've ever had, and that's really saying something! This recipe is simple to make and has all the essentials - chopped nuts, chocolate chips, high quality Gold Medal™ flour, and whole-grain oats. We love the ease of making oatmeal cookie bars because they have the chewy texture and flavor of an oatmeal cookie, but they take only 10 minutes to prep and use only one pan in the oven. Add extra indulgence by drizzling a little melted chocolate over these once they are cool and before you cut out the bars.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 48

Number Of Ingredients 11

Ingredients

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
2 tablespoons molasses
2 teaspoons vanilla
2 eggs
3 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts
1 bag (12 oz) semisweet chocolate chips (2 cups)

Steps:

Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan.
Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 105 mg

BREAKFAST BARS WITH OATS AND COCONUT

Breakfast Bars With Oats and Coconut image

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

Ingredients

3/4 cup/180 milliliters smooth almond butter, at room temperature
1/2 cup/100 grams granulated sugar
1/3 cup/73 grams light brown sugar
3 tablespoons unsalted butter, softened, plus more for greasing
1 large egg, beaten, at room temperature
1 egg white, at room temperature
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla paste or 2 teaspoons vanilla extract
1 2/3 cups/146 grams rolled oats
3/4 teaspoon baking soda
1/3 cup/28 grams unsweetened coconut flakes
1/4 cup/37 grams dried cherries (or another soft, plump dried fruit)
3 tablespoons poppy seeds
2 tablespoons shelled sunflower seeds
1 1/2 tablespoons flax seeds
1 1/2 tablespoons sesame seeds

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.

BREAKFAST BARS

Breakfast Bars image

"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

Ingredients

1 cup butter, softened
1 cup packed brown sugar
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup toasted wheat germ
4 large eggs
2 cups chopped pecans
1 cup sweetened shredded coconut
1 cup semisweet chocolate chips

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.

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