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Breakfast Bars
Good Morning Dan,
I have been searching the internet for days now. Trying to find a recipe for breakfast bars that are not sweet. Could you lend me a hand.
Thanks
Carolyne Campbell
Hi Carolyne,
Here are 2 options for Breakfast bars from DVO.com. You can try replacing the brown sugar in the first recipe with 1 ripe mashed banana to decrease sweetness and boost nutrition. I'd stir it in after the mixture has come to a boil.
Happy Cook'n,
Desi @ DVO
Mom's Breakfast Bars
Serves: 9
No time to stop for breakfast? Keep some of these easy no-bake bars on hand and you'll be able to take breakfast with you to work, to school, or on errands.
2 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup cornflakes
1/2 cup light corn syrup
1/4 cup brown sugar
Dash salt
1 cup creamy peanut butter
1 teaspoon vanilla extract
1. Grease a 9-x-9-inch baking pan, and set aside.
2. Place the corn syrup, brown sugar, and salt in a large saucepan, and bring to a full boil over high heat, stirring constantly. Boil for 1 minute.
3. Stir the peanut butter and vanilla extract into the saucepan, and remove the pan from the heat.
4. Add the jar ingredients to the saucepan, and stir well to combine. Evenly spread the mixture in the prepared.
5. Chill for 1 hour before cutting into bars. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
 Download this recipe.
Fruity Breakfast Bars
Top and bottom mixture:
½ - ¾ C apricot juice
10 C crispy rice cereal
½ - ¾ C raw honey or pure maple syrup
5 C old fashioned oats
Mix together and press half of mixture on bottom of buttered 9x13 baking dish.
Filling:
½ lb dried, diced apricots (unsulphered)
½ - 1 lb dried blueberries
2 C apricot juice
1 C raw honey
1 Tbsp arrowroot powder
1 Tsp cinnamon
½ tsp ginger
½ tsp cloves (or to taste)
Blend filling ingredients in a saucepan and bring to a boil, turn down heat and simmer to thicken, about 20 min. Pour over bottom mixture in 9x13 dish.
Place top mixture over filling and pat to cover filling. Bake at 375 for 20-25 min. Cool then cut into bars. Store in airtight containers. These freeze well.
Download this recipe.
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