Fiber One Breakfast Bars Recipes

HOMEMADE FIBER ONE BARS

Steps:

• First, spray a 9X13 pan with cooking spray.
• Next, coarsely chop semisweet and peanut butter chips. Then, combine all dry ingredients, including chips, in a large bowl. Make sure you have a utensil close by, sprayed with cooking spray, ready to spread mixture in pan. You will need to smooth and press mixture in pan quickly once it's ready.
• Then in a medium to large saucepan, over VERY low heat, melt marshmallow cream into sweetened condensed milk. Make sure to stir constantly and closely monitor for burning. DO NOT walk away from this because it takes very little heat to melt the cream. You may need to remove pan from heat and continue to stir until melted if it gets too hot and starts to brown on the bottom of the pan; it depends on your stovetop.
• Once melted add dry ingredients and incorporate into cream ensuring to equally distribute the cream over dry ingredients. Now, quickly spread into 9X13 pan and smooth evenly.
• Let cool completely before cutting into bars or squares. I like large bars so for me this recipe makes 10, 2" X 4" bars. Once cooled and cut into your preferred size wrap in plastic wrap and store in container in refrigerator. I put mine in the freezer to save for a longer period.

FIBER ONE BREAKFAST BARS

Steps:

• Place peanut butter in small bowl. Press dry milk through fine-mesh strainer into bowl of peanut butter; stir together.
• In large bowl, mix cereal, almonds, apricots and peanut butter mixture with spoon or hands until well coated. Drizzle with honey; mix again until well coated.
• Spray 8-inch square pan with cooking spray or use nonstick pan. Pour mixture into pan. Cover with double thickness of foil; press down firmly with bottom of glass to compact mixture.
• Cut bars into 4 rows by 2 rows; wrap individually in plastic wrap.

RICHARD'S BREAKFAST BARS

Steps:

• Preheat oven to 350°. Whisk together condensed milk and eggs; mix in remaining ingredients. Firmly press mixture evenly into a greased 13x9-in. baking dish., Bake, uncovered, until edges are golden brown, 25-30 minutes. Cool completely in dish on a wire rack. Chill 1 hour; cut into bars. Store refrigerated in an airtight container.

BAKED OATMEAL BREAKFAST BARS

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.

NO-BAKE APPLE BREAKFAST BARS

Steps:

• Butter bottom and sides of 8-inch square pan, or spray with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor).
• In large bowl, mix cereal and sunflower nuts; set aside.
• In 3-quart saucepan, heat corn syrup, brown sugar, apples and cinnamon just to boiling over medium-high heat, stirring occasionally. Remove from heat; stir in peanut butter. Pour over cereal mixture; stir gently until evenly coated.
• Press mixture evenly into pan with back of wooden spoon. Refrigerate about 1 hour or until set. For bars, cut into 4 rows by 4 rows. Store covered at room temperature.

HIGH-FIBER, HIGH-PROTEIN BREAKFAST BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
• Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
• Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
• Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.