Best 3 Sunmaid Breakfast Bars Recipes
In the realm of breakfast convenience, Sunmaid Breakfast Bars emerge as a delectable and nutritious option. These wholesome bars, crafted with Sunmaid raisins and a symphony of oats, nuts, and seeds, offer a delightful start to your day. Discover a medley of flavors with each bite, ranging from the classic Sunmaid Raisin Breakfast Bars to the delectable Sunmaid Yogurt & Granola Breakfast Bars. Indulge in the goodness of Sunmaid Multigrain Breakfast Bars, where a blend of grains and raisins creates a symphony of texture. For those seeking a gluten-free alternative, Sunmaid Gluten-Free Breakfast Bars provide a delightful combination of oats, raisins, and almonds. Prepare to embark on a culinary journey with our collection of Sunmaid Breakfast Bar recipes, offering a symphony of tastes to tantalize your palate.
Here are our top 3 tried and tested recipes!
SUNMAID BREAKFAST BARS
Was sure these would have been posted to ZAAR, but I haven't found them yet! These are great tasting bars for breakfast or anytime of day! Toasted wheat germ can be substituted for the granola, & margarine can be used instead of the butter. [NOTE -- As of 23 Apr 08, bowing to reviewers' comments, I've changed the # of servings from 16 to 9!]
Provided by Sydney Mike
Categories Bar Cookie
Time 30m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F, & grease an 8" square baking dish.
- Whisk together the flour, granola, sugar, baking powder & cinnamon.
- Stir in butter, honey, egg & vanilla, & mix well.
- Stir in raisins & walnuts, then press mixture into the greased pan.
- Bake for 20-25 minutes until lightly browned.
- Cool & cut into bars.
Nutrition Facts : Calories 282.8, Fat 12.5, SaturatedFat 4.2, Cholesterol 34.2, Sodium 33.9, Carbohydrate 40.6, Fiber 2.3, Sugar 25.1, Protein 4.9
SUN MAID BREAKFAST BARS
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease an 8 inch square pan. Combine flour, wheat germ, sugar, baking powder and cinnamon. Stir in margarine, honey, egg and vanilla mix well. Stir in raisins and walnuts. Press mixture firmly into greased pan. Bake at 350 degrees for 20-25 minutes or until lightly browned.
Nutrition Facts : Nutritional Facts Serves
BREAKFAST BARS WITH OATS AND COCONUT
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies - adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery - have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)
Provided by Melissa Clark
Categories breakfast, brunch, snack, cookies and bars
Time 7h
Yield 18 bars
Number Of Ingredients 16
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.
Tips:
- Use ripe bananas for a sweeter flavor and a more tender texture.
- Add chocolate chips, nuts, or dried fruit to the batter for a variation on the classic recipe.
- Be sure to grease the baking pan well to prevent the bars from sticking.
- Bake the bars until a toothpick inserted into the center comes out clean.
- Let the bars cool completely before cutting them into squares.
- Store the bars in an airtight container at room temperature for up to 3 days.
Conclusion:
Sunmaid breakfast bars are a delicious and nutritious way to start your day. They are easy to make and can be customized to your liking. With a variety of flavors and toppings to choose from, there's a Sunmaid breakfast bar for everyone. So next time you're looking for a quick and easy breakfast, reach for a Sunmaid breakfast bar.
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