Tropical Breakfast Bars Recipes

TROPICAL BREAKFAST BARS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly oil and line a 20cm deep square tin with baking parchment.
• Mash the bananas in a bowl until smooth, then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for 35-40 mins, leave to cool in the tin, then turn out on to a board and slice into 10 bars. Will keep in an airtight container for four days.

HEALTHY BREAKFAST BARS -- MY WAY!

Steps:

• Grease two 9" x 13" Pyrex pans.
• Preheat oven to 325°F.
• Combine scotch whiskey (or apple juice), vanilla, and RAISINS, in a microwave bowl ~ microwave for 1 minute and soak till plump (about 30 minutes) ~ do not drain!
• Combine dry ingredients (except raisins) in large bowl, stirring well.
• Combine remaining wet ingredients in a large bowl, or an 8 cup measure. Whisk thoroughly for a uniform, lump-free mixture.
• Pour wet ingredients, including undrained raisins, into dry ingredients. Stir well.
• Pour into greased pans and bake for 30 minutes at 325 degrees. (Bake pans one at a time, or together side by side on the same rack ~ rotate pans after 20 minutes.).
• Cool completely and cut each pan into 25 squares ~ I cut mine with a pizza cutter! Wrap individually in plastic wrap ~ bars stay fresh and moist for two weeks! Freeze after wrapping individually, if desired, for a once a month cooking (OAMC) breakfast adventure!
• NOTE: Dried cranberries, cherries, apricots, dates, and/or coconut (or a combination) can be substituted for the raisins to make a different bar.

TROPICAL WHITE CHOCOLATE ENERGY BARS

Steps:

• Preheat your oven to 350°.
• In a large bowl, combine everything except the white chocolate and coconut oil, until all the grains are moist. Press into a loaf pan and bake for 10-15 minutes, or until the edges are slightly browned. Allow to cool completely and remove from the loaf pan by gently releasing the edges with a butter knife and flipping the pan over.
• In a small bowl, microwave the white chocolate and coconut oil for 1-2 minutes, stirring every 30 seconds until smooth. Drizzle the bars with the white chocolate and allow to cool until the chocolate is no longer shiny. Cut into 10 bars and store in the freezer in an airtight container.