Breakfast Bar Recipes

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
• Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
• Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
• Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
• Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch casserole dish with cooking spray.
• Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients.
• Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.

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!

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter a 22cm square baking tin. Melt the butter, syrup and sugar in a pan. Pour in the oats, cinnamon, coconut, seeds and nuts, mix and pour into tin. Bake for 30-35 mins. Leave to cool for 5 mins, then cut into slices. Will keep for 1 week in an airtight container.

Steps:

• In a bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13-in. x 9-in. baking pan. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips. Spread evenly over crust., Bake at 350° for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.