Wake Up Breakfast Bars Recipes

BANANA WAKE-UP BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.
• Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.

WAKE-UP BREAKFAST BARS

Steps:

• 1). LINE A 9X9X2 GLASS BAKIN PAN WITH FOIL;SET ASIDE. IN A LARGE SAUCEPAN,STIR TOGETHER BROWN SUGAR, AND HONEY. BRING TO A BOIL,STIRRING CONSTANTLY. REMOVE FROM HEAT. STIR IN PEANUT BUTTER AND CINN.UNTIL SMOOTH. STIR IN CEREAL AND 1/2 CUP CRANBERRIES UNTIL COATED.
• 2) PAT MIXTURE INTO PREPARED PAN,PRESSING FIRMLY. PRESS REMAINING CRANBERRIES ON TOP. COVER AND CHILL UNTIL SET OR UP TO 24 HOURS.
• 3) TO SERVE, USE FOIL TO LIFT MIXTURE FROM PAN; CUT INTO SQUARES.WILL KEEP IN THE FRIDGE FOR 3 DAYS.

BREAKFAST BARS WITH OATS AND COCONUT

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
• Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
• Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
• Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
• Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

WAKE-UP BREAKFAST BARS

Steps:

• LINE A 9X9X2 GLASS BAKING PAN WITH FOIL, SET ASIDE. IN A LARGE SAUCEPAN, STIR TOGETHER BROWN SUGAR AND HONEY. BRING TO A BOIL , STIRRINGCONSTANTLY. REMOVE FROM HEAT.STIR IN PEANUT BUTTER AND CINN. UNTIL SMOOTH. STIR IN CEREAL AND 1/2 CUP CRANBERRIES UNTL COATED.
• PAT MIXTURE INTO PREPARED PAN, PRESSING FIRMLY. PRESS REMAINING CRANBERRIES ON TOP. COVER AND CHILL UNTIL SET OR UP TO 24 HOURS.
• TO SERVE, USE FOIL TO LIFT MIXTURE FROM PAN; CUT INTO SQUARES. WILL KEEP IN THE FRIDGE FOR 3 DAYS.