Tropical Breakfast Bars Recipes
TROPICAL BREAKFAST BARS
Wrap up these tropical breakfast bars and pack up for an on-the-go fruity breakfast that will help to fill you up. Make them with just five ingredients, plus oil from your storecupboard
Provided by Esther Clark
Categories Afternoon tea, Breakfast, Brunch, Snack, Treat
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205 calories, Fat 6 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
HEALTHY BREAKFAST BARS -- MY WAY!
A moist (adult) breakfast bar chocked full of fruit, chocolate chips, and nuts -- Inspired by Recipe #136075 -- If you don't like raisins, feel free to try them with dried cranberries, dried cherries, dried apricots, chopped dates and/or coconut instead! Makes two 13 x 9 Pyrex pans baked at 325F degrees for 30 minutes -- makes 50 squares total . Wrapped individually, bars stay fresh for two weeks -- or freeze them for a Once A Month Cooking (OAMC) adventure! NOTE: For more kid-friendly bars, use apple juice instead of Scotch Whiskey! :)
Provided by KerfuffleUponWincle
Categories Breakfast
Time 1h30m
Yield 2 13 x 9 inch pans, 50 serving(s)
Number Of Ingredients 13
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
Tropical White Chocolate Energy Bars are loaded with healthy grains, nut butter, coconut, macadamia nuts and sweet dried fruits all drizzled with white chocolate for a balanced energy bar that is decadently delicious! .
Provided by Danielle | Krafted Koch
Categories Breakfast
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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- Pulse pineapple in a food processor (it can be very tough, even for a food processor, so pre-chopping gives it a needed head-start; you may also find you need to use long pulses) until finely chopped. Add nuts and pulse until coarsely chopped. Add coconut flakes, oil, chia seeds, and salt. Pulse until a coarse purée forms.
- Transfer pineapple mixture to a plastic wrap-lined rimmed baking sheet. Top with another piece of plastic wrap and roll or press to a 9x6" rectangle. Chill until firm, about 1 hour.
- Cut into 12 bars. Wrap each bar in a sheet of parchment-lined foil to take on the go, or roll into balls. Either way, be aware that they soften quickly at room temperature because of the coconut oil.
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