Coconut Oatmeal Breakfast Bars Recipe 455 Food

BAKED OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

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.

GRANDMA'S OATMEAL COCONUT SQUARES

Steps:

• Preheat oven to 325 degrees F. In a medium saucepan, melt butter, add brown sugar, and bring to a boil, stirring occasionally. Remove from heat and stir in vanilla. Add oatmeal and coconut, mix. Let mixture cool then mix in baking powder. Press into greased square baking pan. Bake 1/2 hour. Cut into squares while still hot.

OATMEAL BREAKFAST BARS

Steps:

• In a large bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients. Press into a greased 15x10x1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown. Cool on a wire rack.

COCONUT OATMEAL BREAKFAST BARS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 375F/190C. Arrange the banana slices in a single layer on the bottom of 9" x 13" ceramic or glass baking dish.. Sprinkle 1/4 t [1/4 Teelöffel] of the cinnamon and 1 T [1 Esslöffel] of the honey. Cover with foil. Bake 15 minutes, until the bananas get soft. Meanwhile, in a medium bowl, combine the oats, baking powder, remaining cinnamon, nutmeg, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, vanilla extract, and nut butter. Finely chop up the chocolate. Remove the bananas from the oven, then pour the oat mixture over the bananas. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the chocolate shavings and shredded coconut over the the top. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.