Power Breakfast Bars Recipes

JO-ANN'S POWER BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
• Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

BREAKFAST BARS

Steps:

• Preheat oven to 325 degrees. Brush an 8-by-8-inch baking dish with oil. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Brush paper with oil. In a bowl, combine spelt, cherries, flaxseeds, pecans, pistachios, and salt; set aside.
• In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan. Using paper overhang, lift bars out of pan. On a cutting board, cut into 8 pieces using a serrated knife. Store in an airtight container, separating pieces with wax or parchment paper, for one week.

RICHARD'S BREAKFAST BARS

Steps:

• Preheat oven to 350°. Whisk together condensed milk and eggs; mix in remaining ingredients. Firmly press mixture evenly into a greased 13x9-in. baking dish., Bake, uncovered, until edges are golden brown, 25-30 minutes. Cool completely in dish on a wire rack. Chill 1 hour; cut into bars. Store refrigerated in an airtight container.

HIGH-PROTEIN POWER BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Stir oats, flour, protein powder, and cinnamon together in a large bowl.
• Mix egg whites, applesauce, olive oil, and peanut butter together in another bowl. Add to the oat mixture and mix well. Fold in chocolate chips and sunflower seeds; batter will be quite thick. Spread into the prepared pan.
• Bake in the preheated oven until golden, about 30 minutes. Remove from the oven and let cool, 20 to 30 minutes. Cut into bars.

COCONUT-DATE POWER BREAKFAST BARS

Steps:

• Preheat oven to 350°F. Lightly coat an 8-by-8-inch baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
• Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut.
• Transfer coconut-oat mixture to baking dish and pack evenly across bottom of dish, tamping and smoothing with the bottom of a dry measuring cup (the more compact it is, the better it will hold together when baked).Pulse dates, lime zest, and lime juice in food processor, scraping down sides as needed, until smooth. Spread date purée evenly over coconut-oat mixture, leaving a 1/2-inch border around edges.Chop remaining 1/4 cup almonds and mix in a small bowl with unsweetened coconut flakes, unsweetened shredded coconut, and remaining 2 tsp. agave. Scatter evenly over date purée and press in lightly with your hands. Bake until top and bottom are browned and edges are very firm, 40-45 minutes. Let cool before cutting into eight rectangles.
• Do Ahead:
• Bars can be baked 3 days ahead. Store airtight at room temperature.