Breakfast Bam Recipes
BREAKFAST BAR
This fruity, chewy flapjack is packed with delicious oats and cereal - kids can help make them and they're perfect for lunchboxes
Provided by Good Food team
Categories Breakfast
Time 45m
Yield Makes 12
Number Of Ingredients 7
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!
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
BAKED OATMEAL BREAKFAST BARS
I wanted an on-the-go oatmeal bar without the artificial ingredients of commercial bars. This is the base for the bars, a recipe easily modified to suit your own tastes.
Provided by Nichole Tews
Categories Breakfast and Brunch
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
- Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
- Bake in the preheated oven until edges are golden brown, about 30 minutes.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 26.2 g, Cholesterol 48.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 1.3 g, Sodium 270.6 mg, Sugar 12.3 g
BREAKFAST BARS
I am addicted to these, and so is everyone I give them to. Although they're quick to throw together, they do take nearly an hour to bake, so what I suggest is, make a batch at the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the hoof. Mind you, they are just like milk and cereal in bar form, so there's nothing to stop you nibbling at one with your morning coffee at home every day. If you are not a morning person, believe me, they will make your life easier. They also store well; indeed, they seem to get better and better. So just stash a tin with them and remove as and when you want. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Makes: 16 bars
Number Of Ingredients 6
Steps:
- Preheat the oven to 130°C/110°C Fan/gas mark ½/250ºF, and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use a throwaway foil one. Warm the condensed milk in a large pan. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute. Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface. Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.
BREAKFAST BARS
"I like to stash these satisfying squares in the freezer," writes Candace Jenks. "When I need a quick breakfast or anytime snack, I simply microwave the not-too-sweet bars until they're thawed," says the Minot, North Dakota cook.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 292 calories, Fat 20g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 103mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 3g fiber), Protein 5g protein.
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From feelgoodfoodie.net
5/5 (603)
Total Time 1 hr
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5/5 (8)
Estimated Reading Time 6 mins
Category Breakfast
Total Time 35 mins
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a large bowl, add peeled banana. Using a fork or dough blender (recommended), mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax egg and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oats, baking soda, baking powder and salt. Using a rubber spatula, fold until well mixed. Fold in seeds, dried fruit and walnuts.
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5/5 (1)
Total Time 27 mins
Category Breakfast
Calories 397 per serving
- Place your olive oil and oats in a pan and toast them, stirring frequently, until you can smell them. Dump the oats into a large bowl to cool down. Melt your butter in the same pan and set aside.
- Add your flour, pomegranate arils, cinnamon, baking powder, baking soda, and salt to the oats. Give it a stir to coat the ingredients in flour.
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4.9/5 (7)
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Calories 325 per serving
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