fruit breakfast bar recipes?
nikolye8 asked:
im looking for a fruit cereal bar recipe.. they are called cereal bars, but they really have nothing to do with cereal besides the fact they are usually eaten as a on the go breakfast. its really just grainy bread stuff with fruit filling (kinda like a fig newton). i bought some of the toddler ones for a occasional snack for my little one, but they are made for little kids, wholegrain and low sodium, so they are like $4 for a few mini bars.. the adult version is cheap but packed full of sugar and sodium.. we don’t have nutrigrain here in australia, that is what id maybe pick up if i were in the u.s.. so id like to find my own recipe for a healthy, fig newton style breakfast bar… i guess just a basic biscuit/cookie dough and fruit puree??
healthy breakfast recipes
im looking for a fruit cereal bar recipe.. they are called cereal bars, but they really have nothing to do with cereal besides the fact they are usually eaten as a on the go breakfast. its really just grainy bread stuff with fruit filling (kinda like a fig newton). i bought some of the toddler ones for a occasional snack for my little one, but they are made for little kids, wholegrain and low sodium, so they are like $4 for a few mini bars.. the adult version is cheap but packed full of sugar and sodium.. we don’t have nutrigrain here in australia, that is what id maybe pick up if i were in the u.s.. so id like to find my own recipe for a healthy, fig newton style breakfast bar… i guess just a basic biscuit/cookie dough and fruit puree??
healthy breakfast recipes
I doubt you can use yoru baby food in this… maybe use it in muffins or a cake. But these are really good.
Homemade Granola Bars
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Preheat the oven to 350ºF. Butter an 8×12″ baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300ºF.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
–“Barefoot Contessa: Back to Basics” cookbook
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Apricot Oat Bars
1½ cups flour
1 tsp baking powder
½ tsp salt
1½ cups oats
1 cup packed brown sugar
1 3/4 sticks (14 Tbsp) butter, cut into pieces
1 (10-12 oz) jar Apricot Preserves
Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 – 40 minutes or until light brown. Let cool completely, then cut into squares.
No-Bake Oatmeal Energy Bars with Cherries and Almonds
These are also delicious with 1/2 cup miniature semisweet chocolate chips in place of the nuts or fruit.
2 and 1/2 cups old-fashioned oatmeal, uncooked
1/2 cup toasted wheat germ (e.g. Kretchsmer’s)
1/2 cup dried milk powder
1/2 cup dried cherries, blueberries, or other dried fruit, coarsely chopped
1/2 cup lightly salted roasted almonds (or other roasted or toasted nuts or seeds)
1 cup natural-style nut or seed butter (e.g., peanut, cashew, almond, or tahini)
1 cup honey
1/2 cup dark molasses (not blackstrap)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Line a 9×9-inch square metal baking pan foil; spray with nonstick cooking spray.
In a medium bowl mix the oatmeal, wheat germ, milk powder, dried fruit and nuts; set aside.
Place the nut butter, honey and molasses in a large heavy saucepan. Cook and stir over medium heat until bubbly, melted and smooth, about 1-2 minutes. Remove from heat and stir in the vanilla, cinnamon and salt. Mix in the cereal mixture (mix until well blended and all of the oat mixture is coated).
Transfer mixture to prepared pan. Using a large square of wax paper or foil, very firmly press mixture down into pan to compact.
Cool completely. Remove bars using foil overhang and then cut into bars or squares. Tightly wrap each bar in plastic wrap. Store the wrapped bars in a plastic zip-top bag in the refrigerator.
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The Everything Breakfast Bar
4 cups oatmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 eggs , beaten
1 cup pumpkin
1 cup milk
3 tablespoons maple syrup
1 cup sugar
1/2 cup brown sugar , packed
1 tablespoon vanilla
1 cup raisins
Preheat oven to 325 degrees F.
In large bowl combine oatmeal, baking powder, salt and cinnamon.
Mix in remaining ingredients.
Spread in greased 9×13 pan.
Bake for 40 minute.
“Fig-Newtons”
Serving Size : 20 Preparation
—–DOUGH—–
5tbsp Unsalted butter
2 tbsp Sour cream
2/3 c dark brown sugar — firmly packed
2 Eggs — at room temperature
1 tsp Vanilla extract
2 c All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Ground cinnamon
1/2 tsp Salt
—–FILLING—–
2c Dried figs
1 3/4 c Water
1/3 c Sugar
2 tsp lemon rind — grated
1/4 tsp Salt
In a small bowl, cream butter and sugar, beating until mixture is very light
Cool
& thick. Add eggs one at a time; beat in vanilla 2) Sift together, flour,
baking pwdr., soda, cinnamon and salt. Add to creamed mixture, beating on low
speed or by hand. Mix well and turn out on sheet of floured plastic; wrap, then
refrigerate for at least 2 hrs. 3) Cut heavy stems off of figs. Combine figs
and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is
soft. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer.
Press mixture thru food mill and cool. 4) Preheat oven to 350 F. Cover lge.
baking sheet with parchment or spray with food release. 5) Divide the chilled
dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured
surface to form rectangle abt. 5 x 11″. 6) Spread 1 third of fig filling
slightly to one side of center, along the length of the dough, leaving
1/2″ margin around edges. Mound filling slightly in center along whole
length. Moisten edges with water. VERY GENTLY, lift uncovered pastry with
spatula and fold over filling. Press 2 halves together to seal. Trim edges and
shape roll into a neat, half-cylinder form abt. 11″ long and 2-2 1/2″
wide. Place on prepared baking sheet. 7) Repeat until all filling & dough
is used, then bake for 25 min, or until they are slightly browned.
rolls somewhat on rack, then trim off the ends and, with a sharp serrated
knife, cut each one into slices abt 1 1/2″ wide. Replace slices on rack.
When bars are completely cool, store airtight.
OR
APRICOT OATMEAL BARS WITH EQUAL
1 1/4 cups all-purpose flour
3/4 cup quick or old fashioned oats, uncooked
1/2 cup Equal Spoonful*
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup cold stick butter
2 tablespoons water
1 teaspoon vanilla
3/4 cup apricot or peach spreadable fruit
Combine flour, oats, Equal, cinnamon, baking powder and salt. Cut in butter with a pastry blender, until mixture is very fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.
Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly on bottom of lightly sprayed 8-inch square baking pan. Bake in preheated 375 F oven 12 to 15 minutes or until mixture is lightly browned at edge.
Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit. Bake an additional 20 to 25 minutes or until flour mixture is slightly browned on top. Cool completely on wire rack. Cut into squares.
Makes 16 servings.
* May substitute 12 packets Equal sweetener.
OR
Fig Newton Bars
SERVES 12
Ingredients
* 1/2 cup shortening
* 1/2 teaspoon salt
* 1 1/2 cups sugar
* 3 cups all-purpose flour
* 1 egg, well beaten
* 3 teaspoons baking powder
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 1 cup fig, finely chopped
Directions
1.
Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
2.
Mix the milk with the vanilla.
3.
Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
4.
Blend well.
5.
Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
6.
Put figs in saucepan with remaining sugar and 1 cup boiling water.
7.
Boil 5 minutes; cool.
8.
Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
9.
Cut into rectangular bars.
10.
Bake in 400°F for 12 to 15 minutes.
OR
PEANUT BUTTER-N-OATMEAL BARS
4 c. quick oatmeal
1 c. packed brown sugar
3/4 c. melted butter
1 tsp. vanilla
Mix and evenly press into a greased jelly roll pan. Bake at 375 degrees for 15-20 minutes. Cool slightly.
6 oz. pkg. butterscotch chips
3/4 c. peanut butter – creamy or chunky
Melt and spread on top of bars.
Hope these help.