Blueberrybreakfastbars Recipes
BLUEBERRY BREAKFAST BARS
My family really liked these breakfast bars. They were so easy and fast to make. When I made these I used Splenda for baking in place of the sugar. Next time I make them I plan to crush up my cornflakes fine. I got this recipe from Tops courtesy of the US Highbush Blueberry Council.
Provided by internetnut
Categories Breakfast
Time 55m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Have all ingredients at room temperature.
- In a bowl combine flour, baking powder and salt.
- Place butter and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy.
- Add eggs and vanilla; beat until smooth.
- Add milk, flour mixture, and oats; stir until blended, scraping down sides of the bowl as necessary.
- Stir in blueberries (batter will be stiff).
- Spread evenly in a greased 9x13" pan.
- Sprinkle cereal over top.
- Bake at 350 until golden brown and tester comes comes out clean, about 40 minutes. Cool in pan. Cut into bars.
Nutrition Facts : Calories 132.4, Fat 4.6, SaturatedFat 2.6, Cholesterol 28.1, Sodium 182.6, Carbohydrate 21.4, Fiber 0.7, Sugar 10, Protein 2.1
BLUEBERRY OATMEAL BREAKFAST BARS
These breakfast bars are quick and easy to make. They freeze well and can be made with many combinations of fruits and nuts. Make these and freeze them for a quick breakfast on the go.
Provided by Cheryl Belanger
Categories 100+ Breakfast and Brunch Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
- Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
- Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 41.4 g, Cholesterol 61.8 mg, Fat 15.5 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 305.4 mg, Sugar 17.6 g
BLUEBERRY BREAKFAST BARS
These are so good! I got the recipe off a now defunct message board and have made them many times. They are excellent for breakfast or for any time of day. I am guessing on the amount of servings.
Provided by Lvs2Cook
Categories Breakfast
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar and butter; add eggs and vanilla.
- Beat well.
- Add flour and baking powder.
- Stir until blended.
- Spread half of the mixture onto an ungreased 15x10 baking pan.
- Carefully top with pie filling.
- Drop remaining dough on top by teaspoonfuls.
- Bake at 350 degrees for 45 minutes or until golden brown.
- Do not underbake.
- Combine powdered sugar, melted butter and lemon juice and drizzle over warm bars.
Nutrition Facts : Calories 641.8, Fat 22, SaturatedFat 13.1, Cholesterol 126.3, Sodium 263.7, Carbohydrate 105.6, Fiber 2.6, Sugar 72.4, Protein 6.8
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- Measure the frozen blueberries into a bowl and let them sit on the counter while proceeding with the recipe.
- Heat oven to 350 degrees and line an 8x8-inch baking pan with parchment, leaving extra on 2 sides to act as handles to remove bars (alternately, you can grease the pan and cut the bars in the pan).
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- Place a rack in the center of your oven and heat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, white whole wheat flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
- Scatter half of the blueberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
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- Preheat the oven to 170c / 340f. Line a baking dish with greaseproof paper. I used an 8in x 8in dish.
- Melt the coconut oil, honey and nut butter in a large saucepan over a medium heat. Once melted and combined, stir in the oats and continue to mix until all the oats have been coated. Fold in the blueberries.
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