Avery Collins
Breakfast bars are a convenient and tasty breakfast option, especially for those busy mornings when you're on the go. They are easy to make, can be customised with your favourite ingredients, and are a great way to ensure you have a nutritious breakfast even when you're short on time. This introduction will present a simple recipe for breakfast bars that can be made ahead of time and enjoyed throughout the week. The recipe is versatile and can be adapted to suit your personal preferences and dietary needs. Whether you're a fan of oatmeal raisin, carrot cake, or something more savoury, this recipe is a great base to start with and can be easily adjusted to create your ideal breakfast bar.
| Characteristics | Values |
|---|---|
| Ease of making | Easy to make |
| Ingredients | Oats, fruits, nuts, eggs, milk, honey, maple syrup, cinnamon, vanilla extract, peanut butter, coconut oil, flax egg, baking soda, baking powder, salt, dried cranberries, walnuts, chocolate, protein powder, almond milk |
| Nutritional value | Healthy, nutritious, fibre-rich, vitamin-rich, protein-rich |
| Taste | Sweet, savoury, nutty |
| Texture | Soft, chewy, moist |
| Dietary requirements | Can be made vegan, gluten-free, nut-free |
| Storage | Can be stored for a few days, frozen for months |
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What You'll Learn
Make-ahead breakfast bars
Ingredients:
- Rolled oats (or quick-cooking oats for a softer texture)
- Eggs
- Milk
- Applesauce
- Vanilla extract
- Baking powder
- Salt
- Cinnamon
- Honey or maple syrup
- Your choice of mix-ins: dried fruit, nuts, seeds, chocolate chips, etc.
Instructions:
Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper. In a medium bowl, combine the dry ingredients: oats, baking powder, salt, cinnamon, and any dry mix-ins like nuts or seeds. In a separate large bowl, mix the wet ingredients: eggs, milk, applesauce, vanilla extract, and honey or maple syrup.
Slowly add the dry ingredients to the wet ingredients and mix until well combined. Fold in any additional mix-ins, such as dried fruit or chocolate chips. Spread the batter evenly into the prepared baking pan. Bake for about 20-25 minutes or until a toothpick inserted into the centre comes out clean.
Let the breakfast bars cool completely before slicing them into bars. Store them in an airtight container in the fridge for up to a week or freeze them for later. These breakfast bars are perfect for grabbing on-the-go and can be enjoyed cold, at room temperature, or warmed up.
Variations:
You can customise your make-ahead breakfast bars by adding different mix-ins or changing up the base recipe. For example, you can add peanut butter or other nut butter for extra protein. You can also make them vegan by substituting honey with maple syrup and using a flax egg instead of a regular egg. Get creative and experiment with different ingredients to find your favourite combination!
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Healthy breakfast bars with jam
These healthy breakfast bars with jam are a great option for busy mornings with kids. They are soft and easy to chew and can be made ahead of time. The recipe is naturally egg-free and can be made nut- and gluten-free.
Ingredients:
- Rolled oats (sometimes called "old-fashioned" oats)
- Nut or seed butter (peanut butter, almond butter, cashew butter, or sunflower seed butter)
- Vanilla extract (pure or imitation)
- Cinnamon
- Baking powder
- Honey (or maple syrup)
- Jam (any kind, preferably "all-fruit" or natural/honey-sweetened)
Instructions:
- Preheat the oven to 350 degrees F and line an 8x8-inch baking sheet with parchment paper, leaving a few inches of overhang on two sides for easy removal.
- Stir together the wet ingredients.
- Add the dry ingredients and mix together the batter for the base of the bars.
- Make sure the batter holds together easily when pressed between your fingers.
- Set aside 3/4 cup of the dough.
- Press the rest of the dough into the bottom of the prepared baking sheet.
- Spread the jam on top of the base dough.
- Crumble the remaining dough over the jam.
- Bake for approximately 25 minutes until the top starts to brown.
- Let cool and cut into bars.
Tips:
- These bars can be stored in the fridge for 3-5 days or at room temperature in an airtight container. They can also be frozen for up to 3 months.
- To make these bars nut-free, omit the nut butter and use sunflower seed butter.
- To make them gluten-free, use gluten-free oats.
- For a vegan option, use maple syrup instead of honey.
- If the mixture seems crumbly, add a tablespoon or two of water to help it hold together.
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Oatmeal breakfast bars
Ingredients:
- Rolled oats (these can be substituted for instant oats if you don't have a food processor)
- Sugar
- Baking powder
- Salt
- Cinnamon
- Milk
- Eggs
- Canola oil (or grapeseed oil)
- Vanilla extract
- Walnuts
- Cranberries
Method:
- Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing some overhang to easily lift the bars out later.
- In a medium bowl, combine the dry ingredients: rolled oats, sugar, baking powder, salt, and cinnamon.
- In a separate large bowl, whisk together the wet ingredients: eggs, milk, oil, and vanilla.
- Transfer the dry ingredients to the wet ingredients and mix until combined.
- Let the mixture sit for about 20 minutes to allow the flavours to blend.
- Fold in the walnuts and cranberries.
- Spread the combined mixture into the prepared square pan.
- Bake until the edges are golden brown.
- Allow to cool before cutting and serving.
Customisation:
Feel free to customise your oatmeal breakfast bars by adding extra ingredients, such as:
- Dried fruit (e.g. raisins, blueberries, or cranberries)
- Chocolate chips or melted chocolate
- Nuts (e.g. pecans, almonds, or walnuts)
- Seeds
- Honey
- Peanut butter
- Protein powder
You can also make these bars gluten-free by using gluten-free oats and vegan by substituting honey for maple syrup.
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Breakfast bars with dried fruit
Breakfast bars are a convenient breakfast option, especially for busy mornings. Here is a recipe for breakfast bars with dried fruit that is easy to make and can be customised with your choice of ingredients.
Ingredients
For the crust:
- 3/4 cup nuts or oats
- Whole-wheat flour
- All-purpose flour
- Sugar
- Salt
For the filling:
- 3 cups dried fruit (you can use raisins, cranberries, figs, apricots, or any other soft dried fruit)
- Cider
- Sugar
- Cornstarch
- 1 teaspoon vanilla extract
You can also add in some cinnamon for extra flavour and honey or maple syrup to help the batter hold together.
Instructions
- Combine the ingredients for the crust in a food processor and pulse until the nuts are finely ground.
- In a separate bowl, combine the dried fruit, cider, sugar, and cornstarch for the filling.
- Stir the filling mixture constantly over medium heat until it thickens, then stir in the remaining dried fruit and vanilla extract.
- Transfer the crust mixture to a greased baking dish and press it down firmly to form a crust.
- Spread the fruit filling over the crust and sprinkle any remaining topping over the filling.
- Bake the bars at 350 degrees Fahrenheit for 15 minutes, then reduce the temperature to 325 degrees Fahrenheit and bake for an additional 25 to 30 minutes, or until the crust and topping are lightly browned.
- Allow the bars to cool completely before cutting them into squares or rectangles.
- Store the bars in the refrigerator, with parchment paper between them so they don't stick together.
You can also wrap individual bars in parchment paper for a quick grab-and-go option. These breakfast bars will stay fresh in the refrigerator for about two weeks and can also be frozen for longer.
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Breakfast bars with nuts and seeds
Ingredients
- Almonds, cashews, pecans, and hazelnuts
- Pumpkin seeds and sunflower seeds
- Coconut flakes
- Cinnamon
- Vanilla extract
- Honey or maple syrup
- Salt
- Melted coconut oil
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Chop up half of the almonds and keep the other half whole.
- In a medium-sized bowl, mix together the whole and chopped almonds, seeds, coconut flakes, cinnamon, and salt.
- Add in the wet ingredients: vanilla extract, honey or maple syrup, and melted coconut oil.
- Stir the mixture gently until the nuts and seeds are fully coated with the wet ingredients.
- Line an 8x8-inch baking dish with parchment paper and oil it lightly.
- Pour the mixture into the prepared baking dish and use a flat spatula to press it into an even layer.
- Bake the bars in the preheated oven for 35-40 minutes, or until they are golden brown.
- Once they are done, remove them from the oven and place the baking dish on a cooling rack.
- Use the spatula to press down the mixture again and let it cool for about an hour.
- Cut the mixture into bars and store them in an airtight container.
You can also add some raisins or sultanas to these bars for extra sweetness and chewiness. Additionally, if you want to make these bars nut-free, simply substitute the nuts with more seeds or use sunflower seed butter instead of nut butter.
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Frequently asked questions
You can make breakfast bars with a variety of ingredients, but a typical recipe includes rolled oats, nut or seed butter, vanilla extract, cinnamon, baking powder, honey or maple syrup, and jam. You can also add dried fruit, nuts, or seeds.
First, preheat your oven to 350°F and line an 8x8-inch baking sheet with parchment paper. Next, stir together the wet ingredients in one bowl and the dry ingredients in another. Combine the wet and dry mixtures, then spread the batter into the baking sheet. Bake and let cool before serving.
Breakfast bars can be stored in an airtight container in the fridge for up to 5 days or frozen for months.
To make vegan breakfast bars, use maple syrup instead of honey. For a nut-free option, use sunflower seed butter instead of nut butter. For a gluten-free option, use gluten-free oats.
