Best Breakfast Bar Recipes

BREAKFAST BAR

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!

EVERYTHING BREAKFAST BAR

Steps:

• Preheat oven to 325°F.
• In large bowl combine oatmeal, baking powder, salt and cinnamon.
• Mix in remaining ingredients.
• Spread in greased 9x13 pan.
• Bake for 40 minutes.
• Enjoy!

EVERYTHING BREAKFAST BAR VII

Steps:

• Preheat oven to 325°F.
• Grease two 9" x 13" pans.
• Combine dry ingredients in large bowl, stirring well.
• Combine wet ingredients in a large bowl (I use an 8 cup measure). Whisk thoroughly for a uniform, lump-free mixture.
• Pour wet ingredients into dry. Stir well.
• Pour into greased pans and bake for 40 minutes. (I put one pan on each rack and switch them around after 20 minutes.).
• Letting them cool completely will make slicing easier, if you have the willpower to wait that long!

CAFFEINATED BERRY BREAKFAST BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir yogurt, coffee powder, and vanilla together in a bowl until smooth. Fold oats into the yogurt mixture. Add flour, baking powder, and cinnamon; stir. Mix almonds and cranberries into the batter.
• Spread coconut onto a 9x13-inch baking dish.
• Bake coconut in oven until lightly toasted, about 4 minutes.
• Spread batter atop the coconut without stirring coconut into the batter.
• Bake until the batter is browned on top, 15 to 18 minutes.
• Cool on stove top before moving to refrigerator to chill. Once the bars are cooled down, flip them over so they won't become too soggy. Cut into 12 bars.

WOMAN'S WORLD BREAKFAST COOKIE BAR

Steps:

• Mix all ingredients except egg whites and flour and soda together in a large bowl.
• Sift the flour and soda together and add to the bowl.
• Beat the egg whites foamy and stir in well.
• It will take quite an effort to mix it all together well.
• Put into a parchment lined jelly roll pan and pat down as evenly as possible.
• Keep your hands moistened while you do this.
• (STICKY) Bake at 350 F for about 30 minutes, although you can check it at 25 minutes.
• Cut into 18-24 bars as you wish.
• Keeps well wrapped and refrigerated.
• I have not tried to keep them outside of the fridge, nor in the freezer.

APPLE NUT KASHA BREAKFAST BAR

Steps:

• Put dried apples, apricots, and one cup of raisins in a pot with kasha, water, apple juice, cinnamon, and vanilla. bring contents of pot to boil and stir until mixture is thick and creamy. Add the butter and stir until butter is throughly combined.
• Take pot off burner and add the rest of the raisins, flour, almonds, coconut, egg, baking powder, apple sauce, brown sugar, and honey to pot, stir until well combined.
• The mix should be almost cookie dough consistency, if it is soupy add more flour. If the mix is too thick add another egg.
• Place mix in two well greased 9x13-inch pans. Then place in a oven that has been preheated to 350°F, for 25 minuets, or untill top is golden brown. Cut immediately and place bars on cooling rack.
• These bars can be made in bulk and frozen for future use. (They thaw very well).

BREAKFAST SNACK BAR

Steps:

• Spray 9" X 13" pan with non-stick spray.
• Mix the dry ingredients in a large bowl.
• Bring the first four sauce ingredients to a boil and cook for an additional two minutes.
• Stir 1/2 cup peanut butter into sauce mixture.
• Mix dry ingredients and sauce until well blended.
• Press firmly into prepared pan.
• Melt one bag dark chocolate chips and spread over bars.
• Cut bars after they have cooled.

BREAKFAST-ON-THE-RUN BAR

Steps:

• Combine egg, peanut butter, honey, and molasses; mix well. Add dry milk and mix until well blended. Add cereal and mix until evenly coated. Press firmly into greased 8-inch-square pan. Bake at 325° for 20 minutes. Cool; cut into 6 bars. Variation: Can use egg substitute and plain cereal with bits of dried fruit and nuts of choice.

BREAKFAST BAR

Steps:

• Beat oil, sugar and egg until creamy.
• Add rest of ingrediants.
• Press into a mold.
• Bake at 180°C for about 20 minutes.