Nutrigrain Bars Healthy Breakfast With Beans Recipes

COPYCAT NUTRI GRAIN BARS

Steps:

• In a large sauce pan over medium-high heat, combine berries, lemon juice and sugar.
• Stir very frequently. As the berries soften, use your spoon to squish them a bit.
• Once mixture comes to a boil, use a thermometer to measure temperature. When the mixture reaches 220 degrees, remove from heat. This will take about 15 minutes.
• Allow filling to cool completely before using for bars.
• In a large bowl or base of stand mixer, stir together almond flour, 1 cup of all purpose flour, corn starch, oats, salt, baking powder and cinnamon.
• Once combined, add melted butter, coconut oil, vanilla, eggs, honey, and 1/4 cup milk. Beat until a soft dough forms, about 3 minutes.
• Form dough into a ball as best you can (the dough is very sticky), and cover in plastic wrap. Place in refrigerator for at least two hours.
• Flour a working surface with about 1/4 cup flour (I use a Wilton fondant mat). Using your hands, spread out dough as best as you can. Sprinkle top of dough with extra flour and roll to about 1/8-1/4" thickness.
• Cut dough into 4 inch by 4 inch squares.
• Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper or a silicone baking mat.
• Fill bars with about 2 tbsp of filling in the center of each square. Turn two sides of square in toward each other so that it makes a rectangle. Gently squeeze ends of the rectangle together to seal in the filling.
• Place rectangle seem side down on prepared baking sheet.
• Brush tops of bars with remaining milk. Bake for 15-18 minutes, or until bars are starting to turn a light golden brown.

HIGH-FIBER, HIGH-PROTEIN BREAKFAST BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
• Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
• Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
• Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.

BEAN SALAD - PANTRY FRIENDLY & HEALTHY

Steps:

• Blend first 3 ingredients in a big serving bowl.
• Add remaining ingredients & blend all together.
• Marinate for at least 2 hours preferable in fridge or also good at room temperature.
• Serve & enjoy.
• Notes:
• I use "low sodium" vegetables when possible. Cut out spices & use plain tomatoes if you want a more mild flavored Bean Salad.
• Variations: Make into complete meals.
• Taco Salad: add 26 ounces (2, 13 oz cans) chicken breast, 1 TB cumin, 1 ts black pepper, put on tortilla chips.
• Baked Potato Bar: use as a topping.
• Casserole Style: use the drained vegetable juices to cook long grain white rice in & serve bean salad on top with a cheese sauce.

MOCK NUTRIGRAIN BARS

Steps:

• Combine cake mix, oatmeal, and melted margarine; cover the bottom of a 9x13" baking pan with half of this mixture and press firmly into place.
• Combine jam and water; spoon evenly over mixture in pan.
• Crumble remaining mixture evenly over jam layer and press lightly into place.
• Bake at 375° for 20 minutes, or until lightly browned on top; cool completely before cutting into bars.

NUTRIGRAIN BARS -- HEALTHY BREAKFAST (WITH BEANS)

Steps:

• Heat the oven to 350°. Grease a 9"x13" baking pan.
• Place the beans and sugars in a large bowl, and cream them until light and fluffy, about 2 minutes. Beat in the eggs (egg powder).
• In a small bowl, combine the flours, cinnamon, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, then mix or stir in the almonds.
• Use your fingers to press half of the dough into the bottom of the baking pan. (You may need to grease your fingers with non-stick spray to keep the dough from sticking to your fingers.)
• Put the jam in a small bowl and loosen it up with a small whisk or a fork (this will make it spread easier). Spread the jam evenly over the dough, leaving about a 1/4-inch border around the edges.
• Sprinkle the remaining dough over the jam, all the way to the edges of the pan, and then press on it gently to form the top layer.
• Bake until the top is golden and the edges are starting to brown, about 35 to 40 minutes. Cool completely in the pan, and then cut into whatever size bars you like and serve. The bars will keep for at least three or four days at room temperature, or you can freeze them.