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Everything Breakfast Bar Vii

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Ingredients

Adjust Servings:
8 cups quick oatmeal
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons cinnamon
1 cup raisins
1 cup chocolate chips
4 eggs, beaten
2 cups canned pumpkin
2 cups milk
2 tablespoons maple syrup
3 cups sugar
2 tablespoons vanilla

Nutritional information

293.8
Calories
49 g
Calories From Fat
5.5 g
Total Fat
2.3 g
Saturated Fat
38.1 mg
Cholesterol
358.3 mg
Sodium
56.9 g
Carbs
4.2 g
Dietary Fiber
34.6 g
Sugars
6.8 g
Protein
119g
Serving Size

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Everything Breakfast Bar Vii

Features:
    Cuisine:

    I first came across the original Everything Breakfast Bar on Zaar, but I chose to make this one instead because it doesn't use Splenda--AND because it doubles the original recipe, which is a great idea when you are trying to prepare a bunch of quick grab-and-go breakfasts to keep on hand. Based on reviews of this recipe and of the recipe this one is based on, I cut the sugar down to 1 1/2 cups of packed brown sugar. That made them JUST sweet enough for my kids not to suspect that I was trying to feed them yet another recipe that might actually be good for them. These would still have tasted fine to me with less sugar, but I think most people would do fine to use 1 1/2 to 2 cups of sugar. I just can't see how these would ever need the full 3 cups of sugar. The chocolate chips and maple syrup (used honey) add sweetness as well. I also used old-fashioned oatmeal instead of quick oats. Next time, I think I will add in some toasted walnuts as well. This recipe definitely wins points for being incredibly easy to make. Cutting them into rectangular bars approximately the size of a commercially prepared granola bar yields 24 bars (12 per pan). I made them right before bed, let them cool overnight, and then cut them in the morning. They easily came right out of the pan in perfectly sliced pieces that held together well. We each had one for breakfast (they are pretty filling!) and the rest I froze on a cookie sheet and later placed in a large freezer bag for later. They will make great on-the-go breakfasts on those mornings when we are running behind and don't have time to sit down to eat, and they will make nice lunchbox snacks as well!

    • 70 min
    • Serves 24
    • Easy

    Ingredients

    Directions

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    Everything Breakfast Bar Vii, This is an adaptation of Resa66’s Everything Breakfast Bar My version does not use Splenda Could easily be frozen in individual servings for a quick breakfast or anytime snack , I first came across the original Everything Breakfast Bar on Zaar, but I chose to make this one instead because it doesn’t use Splenda–AND because it doubles the original recipe, which is a great idea when you are trying to prepare a bunch of quick grab-and-go breakfasts to keep on hand Based on reviews of this recipe and of the recipe this one is based on, I cut the sugar down to 1 1/2 cups of packed brown sugar That made them JUST sweet enough for my kids not to suspect that I was trying to feed them yet another recipe that might actually be good for them These would still have tasted fine to me with less sugar, but I think most people would do fine to use 1 1/2 to 2 cups of sugar I just can’t see how these would ever need the full 3 cups of sugar The chocolate chips and maple syrup (used honey) add sweetness as well I also used old-fashioned oatmeal instead of quick oats Next time, I think I will add in some toasted walnuts as well This recipe definitely wins points for being incredibly easy to make Cutting them into rectangular bars approximately the size of a commercially prepared granola bar yields 24 bars (12 per pan) I made them right before bed, let them cool overnight, and then cut them in the morning They easily came right out of the pan in perfectly sliced pieces that held together well We each had one for breakfast (they are pretty filling!) and the rest I froze on a cookie sheet and later placed in a large freezer bag for later They will make great on-the-go breakfasts on those mornings when we are running behind and don’t have time to sit down to eat, and they will make nice lunchbox snacks as well!, I wasn’t sure if I had already rated this so I am now These are great! they freeze really well also use half of the raisins that it calls for because my family was turning up their noses at the thought of raisins being in it You can’t even tell they are in there Makes a great breakfast on the run


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    Steps

    1
    Done

    Preheat Oven to 325f.

    2
    Done

    Grease Two 9" X 13" Pans.

    3
    Done

    Combine Dry Ingredients in Large Bowl, Stirring Well.

    4
    Done

    Combine Wet Ingredients in a Large Bowl (use an 8 Cup Measure). Whisk Thoroughly For a Uniform, Lump-Free Mixture.

    5
    Done

    Pour Wet Ingredients Into Dry. Stir Well.

    6
    Done

    Pour Into Greased Pans and Bake For 40 Minutes. (i Put One Pan on Each Rack and Switch Them Around After 20 Minutes.).

    7
    Done

    Letting Them Cool Completely Will Make Slicing Easier, If You Have the Willpower to Wait That Long!

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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