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
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
RASPBERRY LINZER BARS
Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. - Holly Cain, St. Petersberg, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.
Nutrition Facts :
EASY BERRY BARS
Looking for a delicious dessert using Betty Crocker™ Super Moist™ cake mix? Then check out these delicious bars topped with frosting and fresh berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with baking spray with flour.
- In large bowl, beat cake mix, softened butter and eggs with electric mixer on medium speed about 1 minute or until well blended. Spread evenly in pan.
- Bake 19 to 24 minutes or until top is evenly golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Spread frosting evenly over cooled bars. Top with berries up to 2 hours before serving. For 48 bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 0 g, TransFat 1/2 g
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- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix– very easy.) Place the cornstarch mixture, berries, maple syrup, and coconut sugar in a medium saucepan over medium heat. Using a rubber spatula, stir the mixture as it cooks. Smash some of the berries against the bottom/sides of the pot as you stir, gently breaking them up. Bring to a simmer and allow to simmer for 2 minutes, stirring constantly. After 2 minutes, remove pan from the heat and allow to cool completely. The mixture will thicken as it cools. To speed up the cooling process, feel free to cover and refrigerate it after it slightly cools for at least 30 minutes at room temperature. I recommend making the berry filling in advance so it can cool completely. Berry filling can be cold or room temperature when you assemble the bars– you just don’t want it hot or warm.
- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
- Pulse the oats in a food processor or blender until they’re slightly broken up. (For whole oats, about 10 pulses. For quick oats, about 5-6 pulses.) Pour into a bowl and stir in the cinnamon, almond butter, maple syrup, applesauce, and melted coconut oil. Mixture will be thick and wet.
- Using the back of a flat spatula or a spoon, press about 3/4 of the crust/streusel mixture tightly and firmly down into the pan. Make sure it’s flat and very compact, which helps guarantee the bars will hold their shape. Spread cooled berry filling evenly on top.
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