Toasted Almond Cappuccino Oatmeal Bars Recipes

OATMEAL BREAKFAST BARS

Steps:

• In a large bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients. Press into a greased 15x10x1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown. Cool on a wire rack.

TOASTED ALMOND-CAPPUCCINO-OATMEAL BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, stir together filling ingredients until dough forms. Gently press dough in bottom of pan, using floured fingers. Bake 27 to 30 minutes or until deep golden brown. Cool completely, about 1 hour.
• In small microwavable bowl, mix 2 tablespoons water and 2 tablespoons of the cappuccino mix. Microwave on High 15 to 20 seconds or until cappuccino mix is dissolved. Stir in powdered sugar until well blended; if necessary, stir in remaining 1 tablespoon water.
• In another small bowl, mix almonds and remaining 2 tablespoons cappuccino mix. Drizzle glaze over bars; sprinkle with almond mixture. Let stand 30 minutes until glaze is set. For bars, cut into 6 rows by 4 rows.

TOASTED OATMEAL APPLE BREAKFAST BARS

Steps:

• Preheat oven to 375 degrees F. Oil two 4 1/2-by-8 1/2-inch loaf pans.
• In a heavy pan, toast the oats over medium-high heat for 8 to 10 minutes until very fragrant and slightly golden. Stir frequently for even toasting and to avoid burning. Transfer to a bowl. To the bowl with the toasted oats, add the flour, baking powder, cinnamon, and salt.
• In another, larger bowl, beat together the sunflower butter, oil, and sugar until smooth. Beat in the egg. Then, carefully whisk in the almond milk so you don't splatter. Stir in the vanilla. Pour the dry ingredients into the wet and fold to combine. Stir in the diced apple and walnuts. Divide the batter between the two prepared pans.
• Bake for about 25 minutes, until golden and pulling away from the sides of the pans. Using an offset spatula, loosen the bars from the pans and invert onto a rack to cool completely. When cool, cut each pan crosswise into 8 bars. Store in the fridge.

ALMOND ESPRESSO BARS

Steps:

• In a large bowl, cream the butter, brown sugar and espresso until blended. Beat in egg. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Stir in chopped almonds. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , In a small bowl, combine the confectioners' sugar, water and extract until smooth; spread over warm bars. Sprinkle with slivered almonds. Cool on a wire rack. Cut into bars.

ALMOND-OAT BARS

Steps:

• Preheat oven to 350.
• Put 3/4 cup oats and almonds on a baking sheet and bake for 12 minutes, or until toasted. Put in medium bowl.
• In food processor, process remaining oats,and almond meal until fine.Add to bowl.
• Add flour,and next 4 ingredients.Whisk to combine.
• In a small bowl combine yogurt,honey,and apple.
• Add wet to dry ingredients and mix until combined.
• Place mixture on a piece of wax paper and form into a 6 by 7 inch rectangle.Cut into 12 even squares.
• Place a piece of parchment paper on top and invert onto baking sheet.
• Bake 20 min or until browned.
• Cool on rack.

TOASTED ALMOND BARS

Steps:

• Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.
• Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.
• Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.
• Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.
• Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.
• Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.

TOASTED ALMOND COCKTAIL

Steps:

• Gather the ingredients.
• Pour the liqueurs and cream into a cocktail shaker with ice.
• Shake very well for at least 15 seconds to ensure everything's mixed and the cream becomes frothy.
• Strain into an ice-filled old-fashioned glass.
• Serve and enjoy.