Healthy Orange And Cranberry Breakfast Bars Recipes

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

CRANBERRY-ORANGE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan.
• Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes.
• Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars.
• Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars.
• Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars.
• Allow chocolate to set for at least 1 hour before cutting into squares or triangles.

OATMEAL CRANBERRY BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F.
• Combine the vegetable shortening, sugar, and half of the juice and mix until creamy. An electric mixer works best.
• Add the remaining ingredients except the oats mix well.
• Add the oats and mix evenly.
• Spread the mixture in a 9x13 greased glass baking dish.
• Bake for 25 minutes or until golden.
• Remove from the oven and let cool.
• Cut into 12 bars.

CRANBERRY OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan.
• Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish.
• Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.

HEALTHY ORANGE AND CRANBERRY BREAKFAST BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9x13" cake or brownie pan with nonstick cooking spray.
• If using regular milk instead of buttermilk, mix together milk with lemon juice. Set aside for 5 minutes.
• Beat egg well, then add both sugars, oil and beat together again. Add in vanilla, orange zest, zucchini, carrots, apple, cranberries and the buttermilk/milk and lemon mixture. Mix together well.
• Sift the flour, cinnamon, allspice, baking soda, and salt into another bowl. Stir in oat bran and nuts, if adding, and mix together until combined.
• Add the dry mixture to the wet mixture, mix together until just combined (do not over-mix). Spoon the mixture into the oiled pan.
• Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle. Be careful not to over cook or bars will become dry and tough.
• Once cool, turn out onto board and cut into 24 bars. Bars will keep covered in the fridge for 4-6 days, or wrap individual bars with clingwrap and freeze.