Morning Glory Breakfast Bars 2 Recipes

MORNING GLORY BREAKFAST BARS

Morning Glory Breakfast Bars image

What a delight to have first thing in the morning, very quick and very healthy for those on the go!!

Provided by Chef mariajane

Categories Bar Cookie

Time 30m

Yield 16 bars

Number Of Ingredients 12

Ingredients

2 cups all-bran cereal (All-Bran or 100% Bran Cereal)
1 1/2 cups shredded carrots (about 3)
1 cup milk
3/4 cup crushed pineapple, drained
1/2 cup plain yogurt (not fat-free)
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup liquid honey

Steps:

Preheat oven to 375°F Line a 13x9-inch metal baking pan with foil, leaving a 2-inch overhang at each end. Lightly butter foil.
In a bowl, combine bran cereal, carrots, milk, pineapple and yogurt; let stand for 5 minutes. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. Whisk egg and honey into milk mixture. Pour over dry ingredients and stir just until mostened.
Spread into prepared pan, smoothing top. Bake for about 30 minutes or until a tester inserted in center comes out clean. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and cut into bars.

MORNING GLORY BREAKFAST BARS #2

Morning Glory Breakfast Bars #2 image

I took Recipe #400753 and change some ingredients. However, I left most of the ingredients the same so I want to give most of the credit to Chef mariajane. I'm posting this to get the nutritional value and calories. This is a wonderful, moist, filling, low calorie recipe. I like to take these bars to work or eat a bar before my workout.

Provided by tammy

Categories Breakfast

Time 35m

Yield 16 bars

Number Of Ingredients 13

Ingredients

2 cups all-bran cereal (All-Bran or 100% Bran Cereal)
1 1/2 cups shredded carrots (about 3)
1 cup vanilla-flavored soymilk
3/4 cup crushed pineapple in juice
1/2 cup dried cranberries
1/2 cup light sour cream
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup agave nectar

Steps:

Preheat oven to 375 degrees F. Line a 13X9-inch metal baking pan with foil, leaving a 2-inch overhang at each end. Lightly butter foil.
In a bowl, combine bran cereal, carrots, soy milk, pineapple, cranberries and sour cream; let stand 5 minutes. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. Wisk egg and agave into soy milk mixture. Pour over dry ingredients and stir just until moistened.
Spread into a prepared pan, smoothing top. Bake for about 25 minutes or until a tester inserted in center comes out clean. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and cut into bars.

BREAKFAST BARS 2.0

Breakfast Bars 2.0 image

I have a breakfast bar recipe in an earlier book, but this is the new, improved version: gluten-free, dairy-free and enough seeds to make you start sprouting. I've used no sugar, but before you start thinking this is virtuously sugar-free (which I could claim it to be), remember that the sweetness that comes from the dates is, in essence, sugar, though certainly it's unprocessed and full of fiber at the same time. There are a lot of ingredients, but you need a good mixture to give crunch and chew--and all manner of smugness-inducing nutrients--though you can fiddle about with them. You can, for example, use sunflower seeds in place of flaxseeds, or half and half rather than all flaxseeds, as below, and you can also use puffed rice (gluten-free if needed) or buckwheat flakes in place of cornflakes. In theory, cornflakes (and oats) should be gluten-free, but if crucial, make sure it's stipulated on the packet. If you can't get hold of medjool dates, then use 350 grams (12 ounces) pitted dried dates and up the water to 400 milliliters (scant 1 3/4 cups). And they'll take about 10, rather than 5, minutes to cook until they're soft enough to mash to a purée. Make these bars at the weekend, and you'll be set up for the week if you're someone who needs to grab-and-go in the morning. They come in pretty handy for that 4pm slump, too.

Provided by Nigella Lawson : Food Network

Time 1h

Yield 16 bars

Number Of Ingredients 10

Ingredients

250 grams (8.8 ounces) Medjool dates
2 teaspoons ground cinnamon
325 milliliters (1 1/3 cups) cold water
75 grams (2.6 ounces) goji berries
75 grams (2.6 ounces) pumpkin seeds
150 grams (5.3 ounces) brown flax seeds
50 grams (1.75 ounces) cocoa nibs
25 grams (1 ounce) chia seeds
25 grams (1 ounce) cornflakes (gluten-free, if required)
100 grams (3.5 ounces) organic porridge oats (not instant)

Steps:

Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 or, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough puree.
Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.
Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.

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