Morningglorybreakfastbars Recipes
MORNING GLORY BREAKFAST BARS
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
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.
BREAKFAST BARS
These are a great way to start your day--they aren't crumbly, so these bars are the perfect "on-the-go" breakfast for little hands to grab on their way to school, or for bigger hands on their way to the office!
Provided by TGirl
Categories Breakfast
Time 20m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, mix eggs, sugar, oil, milk, and vanilla.
- Seperately, combine flour, oats, and salt, then add to egg/sugar mixture.
- Stir in raisins and walnuts.
- Drop by tablespoonfuls onto parchment lined baking sheet, and bake at 350 degrees for 12-14 minutes, or until set.
- Optional: press mixture into greased or parchment lined baking dish, and bake at 350 degrees for 15-20 minutes or until set, cutting into bars for serving.
Nutrition Facts : Calories 124.8, Fat 5.9, SaturatedFat 0.9, Cholesterol 14.7, Sodium 48.7, Carbohydrate 16.3, Fiber 1.2, Sugar 7.6, Protein 2.5
BREAKFAST BARS 2.0
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
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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