Oatmeal Cranberry Breakfast Bars Food

OATMEAL CRANBERRY BREAKFAST BAKE

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, whisk together the egg whites, milk, oil and vanilla. Stir into the oat mixture just until moistened., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 50-55 minutes or until oats are tender and liquid is absorbed. Cut into bars. Serve in bowls with milk if desired.

CRANBERRY-OAT CEREAL BARS

Steps:

• Spray a 10-by-15-inch rimmed baking sheet with cooking spray. Line with waxed paper; spray paper with cooking spray, and set aside.
• In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and dried cranberries.
• Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).

CHEWY OATMEAL BREAKFAST BARS TO-GO RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (160˚C).
• Combine wet ingredients together in a large bowl.
• Then add in all the remaining dry ingredients.
• Add mixture into a 8x8 inch (20x20 cm) baking pan lined with greased parchment paper. Firmly press down mixture until it is one smooth layer. (If you grease the spatula as well it will prevent the mixture from sticking to it!)
• Bake 15-20 minutes, or until golden brown. Let cool 10 minutes.
• Drizzle top with melted dark chocolate. Chill for 30 minutes, or until dark chocolate is solid.
• Cut into 8 equal pieces.
• Wrap each bar in parchment paper or foil.
• Store in the freezer for up to 3 months or in the refrigerator up to 1 week.
• Enjoy!

OATMEAL CRANBERRY BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F.
• Combine the vegetable shortening, sugar, and half of the juice and mix until creamy. An electric mixer works best.
• Add the remaining ingredients except the oats mix well.
• Add the oats and mix evenly.
• Spread the mixture in a 9x13 greased glass baking dish.
• Bake for 25 minutes or until golden.
• Remove from the oven and let cool.
• Cut into 12 bars.

CRANBERRY OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan.
• Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish.
• Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.

CRANBERRY-CHOCOLATE OATMEAL BARS

Steps:

• In a large bowl, combine the first seven ingredients. Whisk the eggs, egg whites, sugar substitute, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in dried cranberries. , Spread into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Cool on a wire rack.

CRANBERRY OATMEAL BAR COOKIES

Steps:

• Preheat oven to 350 degrees, rack in the middle position.
• Melt butter in a large microwave safe bowl.
• Add both sugars and let cool a bit.
• Add eggs, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.
• Add flour and mix.
• Add the cranberries and oats and mix everything up. The dough will be quite stiff.
• With a spatula spread dough evenly into a greased 8x8 baking pan.
• Bake at 350 for 25- 30 minutes.
• Cut into bars when cool.
• These freeze well if you roll them in foil and put them in a freezer bag.

OAT & CRANBERRY BARS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
• In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
• Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.