Breakfast in a Bar
If you’re looking for ways to streamline breakfast, try these tasty recipes that can be made the night before. They’re also great with a cup of coffee or tea, or a big glass of milk, as an afternoon snack.
Louise Thureen, of Two Harbors, Minn., sent in her recipe for Overnight Breakfast Bars. “With a son, daughter-in-law and three grandchildren coming to spend the night with us, I was looking for a breakfast recipe that could be prepared ahead of time, would not take too long to cook in the morning, and would provide a tasty hot meal that everyone would like. I cobbled one together that became my grandchildren’s all-time favorite,” she says.
Trisha Kruse, of Eagle, Idaho, says her Oatmeal Coconut Breakfast Bars “are a nice way to get kids—and grownups—to eat a little extra nutrition from carrots, applesauce and wheat germ. They’re like a dessert for breakfast. A real treat in the morning, they also pack well for lunch boxes and hiking snacks.”
As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.
Overnight Breakfast Bars
submitted by reader Louise Thureen
of Two Harbors, MN
Ingredients
Bars
1¼ cups all-purpose flour
1½ cups old-fashioned oats
2 tablespoons flax meal (optional)
1 teaspoon baking powder
1 tablespoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup granulated sugar
½ cup packed light brown sugar
2/3 cup butter, softened
2 eggs
1 1/3 cups buttermilk or plain yogurt
2 medium apples, peeled, cored, and chopped
Topping:
1 cup chopped walnuts or pecans
½ cup packed light brown sugar
1 teaspoon ground cinnamon
Instructions
1. Grease a 13 x 9-inch baking dish.
2. To prepare bars, combine flour, oats, flax meal, baking powder, baking soda, salt and ground cinnamon in a medium bowl; set aside.
3. Combine granulated sugar, brown sugar and butter in a large bowl. Beat with a mixer at low speed until just blended. Increase speed to high and beat well. Blend in eggs and buttermilk. Decrease speed to low and gradually add flour mixture, beating until just blended and scraping sides of bowl. Fold in apples. Pour into pan.
4. To prepare topping, combine walnuts, brown sugar and ground cinnamon; mix well. Sprinkle evenly over batter. Cover with plastic wrap and refrigerate overnight.
5. Preheat oven to 350F.
6. Uncover pan and let stand for 30 minutes. Bake 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm. Serves 18.
Tips from the Test Kitchen
Tips From Our Test Kitchen: Flax meal is available at major supermarkets and in health food stores. Substitute 1 cup shredded carrots for 1 apple, if desired. Substitute plain yogurt for the buttermilk, if desired.
Nutritional Information
Nutritional facts per serving: 260 calories, 13g fat, 4g protein, 35g carbohydrates, 2g fiber, 340mg sodium.
Oatmeal-Coconut Breakfast Bars
submitted by reader Trisha Kruse
of Eagle, ID
Ingredients
1 cup quick oats
1 1/2 cups apple juice
1 1/2 cups all-purpose flour
1/2 cup toasted wheat germ
3/4 cup shredded sweetened coconut, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup packed brown sugar
1/2 cup unsweetened applesauce
2 cups grated carrots
2 eggs, lightly beaten
Instructions
1. Preheat oven to 350F. Grease a 13-by-9-inch baking pan.
2. In a microwave-safe bowl, combine oatmeal and apple juice. Cover and heat on high 2 minutes. Let stand 10 minutes.
3. Combine flour, wheat germ, 1/2 cup coconut, baking powder, baking soda and salt. In a separate bowl, combine brown sugar, applesauce, carrots and eggs. Fold into flour mixture. Add oatmeal mixture and stir until just blended.
4. Spoon into baking dish. Sprinkle with remaining 1/4 cup coconut. Bake 50 to 60 minutes, until a toothpick inserted in center comes out clean. Cool and cut into bars. Serves 18.
Tips from the Test Kitchen
Tips From Our Test Kitchen:
Toasted wheat germ adds a nutty flavor and fiber to these bars. It’s also often enriched with vitamin E and folic acid.
Tips From Our Test Kitchen:
Toasted wheat germ adds a nutty flavor and fiber to these bars. It’s also often enriched with vitamin E and folic acid.
Nutritional Information
Nutritional facts per serving: 150 calories, 2g fat, 3g protein, 29g carbohydrates, 2g fiber, 250mg sodium.
first appeared: 1/1/2009
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1/9/09 8:10 AM
I think there is a typo in your "Overnight Breakfast Bars" recipe. You have
1 teaspoon baking powder
1 tablespoon baking soda
Surely the 1 Tablespoon baking soda should be 1 teaspoon instead. I don't know of any recipe that would use a tablespoon unless it was to make a cleaning compound.
1/17/09 2:14 PM
I made the Overnight Breakfast Bars and they were great. But I used 1 TEASPOON of baking powder instead of the TABELSPOON. Someone needs to proof read the recipes before they are printed. (Someone with cooking experience). Otherwise it could turn out to be a really bad recipe. I know from experience that if the recipe calls for both baking powder and baking soda you use equal amounts. And the people that do not have computers do not know of this mistake, so a notice needs to be followed up in the American Profile paper to correct it.
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