Morning Glory Breakfast Bars Recipes
GINA'S MORNING GLORY COCKTAIL
Provided by Patrick and Gina Neely : Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Fill champagne flute with orange liqueur, cherry brandy and a splash of pineapple juice. Top with champagne. Add strawberry for garnish.
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.
MORNING GLORY BREAKFAST BARS #2
I took Recipe #400753 and change some ingredients. However, I left most of the ingredients the same so I want to give most of the credit to Chef mariajane. I'm posting this to get the nutritional value and calories. This is a wonderful, moist, filling, low calorie recipe. I like to take these bars to work or eat a bar before my workout.
Provided by tammy
Categories Breakfast
Time 35m
Yield 16 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees 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, soy milk, pineapple, cranberries and sour cream; let stand 5 minutes. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. Wisk egg and agave into soy milk mixture. Pour over dry ingredients and stir just until moistened.
- Spread into a prepared pan, smoothing top. Bake for about 25 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.
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4.9/5 (217)Category Muffins
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14-16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
- Whisk the flour, baking soda, cinnamon, ginger, salt, and flax together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together just until combined and no pockets of flour remain.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
- Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for 1 week.
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- In a large skillet over medium heat, melt 1 tablespoon of butter. In a wide, shallow bowl, whisk together 1 egg, half and half, salt, cinnamon, and 1 tablespoon of maple syrup. Dip one side of each slice of bread into the French toast egg mixture, being careful to keep the other side of the bread dry. Lay the bread, French toast side down, in the buttered skillet and grill until golden.
- While that’s happening, grab another small pan and cook the other egg over easy with a bit of butter so the yolk is still slightly runny. Remove the bread and egg from their pans.
- Spread about 1 ½ ounces of softened cream cheese on the “French toasted” sides of your bread slices. Melt the last tablespoon of butter over medium low heat in your skillet. Lay one slice in the skillet so the French toast/cream cheese side is facing up.
- Sprinkle ¼ cup cheddar cheese onto the sandwich. Mix the butternut squash puree with a tablespoon of maple syrup and spread half of it on top of the cheese. Then add a sprinkle of thyme, the egg, and the bacon to each sandwich. Follow that with the rest of the butternut squash, more thyme, and another ¼ cup cheddar. Cover with the other slice of bread, so the French toasted cream cheese side is down. Over low heat, grill the sandwiches on each side until golden brown and gooey.
25 EASY BREAKFAST BARS TO ENERGIZE YOUR MORNING
From insanelygoodrecipes.com
5/5 (1)Published Feb 9, 2022Category Breakfast, Recipe Roundup
- Healthy Breakfast Bars With Jam. This recipe is one to choose when you need something simple and versatile. With the mild crust and quick topping, you can make this sweet, tart, creamy, or sinful.
- Oatmeal Breakfast Bars. These oatmeal breakfast bars are the ideal way to get your day started right! Plus, they’re the ultimate meal prep recipe, meaning you don’t need to spend precious morning minutes at the stove.
- Healthy Peanut Butter Breakfast Bars. Every time I make these, I feel like I’m eating peanut butter blondies for breakfast. Not a bad feeling, am I right?
- Oatmeal Cranberry Bars. Cranberries belong at breakfast, in my humble opinion. I can’t get over how tart and refreshing they are, especially when baked into an oatmeal bar and topped with brown sugar crumble.
- Blueberry Lemon Breakfast Bars. Lemon and blueberry are the perfect balance of sweet and citrus, and those flavors work especially well in these yummy paleo breakfast bars.
- Breakfast Bars With Oats and Coconut. I’m convinced these are actually healthy breakfast cookies that I won’t feel guilty about eating all day long. Though the ingredient list is a bit long, they’re surprisingly easy to put together.
- Maple Cinnamon Oatmeal Breakfast Bars. Out with the bowls and in with the bars! There are no spoons needed for this classic blend of maple and cinnamon.
- Hazelnut Granola Breakfast Bars. These are not Nutella-based bars, but rather an earthy collection of hazelnuts, cranberries, dates, pumpkin seeds, pecans, and dark chocolate rolled up in oats.
- Banana Breakfast Bars. Banana is such a versatile fruit, and when it’s the star of the show, the results are always delicious! These are less of a granola-style bar and more like a banana bread base.
- Homemade Kind Breakfast Bars. This copycat Kind Nut Bars recipe features a nut base rather than oat. Use whatever nuts and dried fruits you have at home, or follow the recipe as it is.
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