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Seeking recipe for breakfast bars

h
Howard_2 Dec 30, 2012 05:41 PM

I'm looking for a recipe for breakfast bars that doesn't use a lot of sweetener (sugar, molasses, honey, etc)...anyone know of any such, any links, etc? Thanks.

  1. h
    honu2 Dec 31, 2012 05:00 PM

    Here's a recipe for Breakfast Apple Bars which I like because I can bake it in my toaster oven and it will be ready in 12 to 15 minutes.

    Mix together 1/2 c. wholewheat flour; 1/2 c. quick oats; 1/2 tsp. baking soda and 1/4 tsp. cinnamon.

    Combine 1/4 c. canola oil; 1/4 c. applesauce; 3 tablespoons honey; and 1/2 tsp. vanilla. Add to flour mixture.

    Stir in 1/2 c. raisins (or other dried fruit) and 1/2 c. coconut.

    Spread in 8-inch greased pan (I use the oblong broiler pan that fits my toaster oven, lined with aluminum foil) and bake in 350 degree oven.

    1. e
      Enso Dec 31, 2012 04:11 AM

      I just made some almond flour pumpkin muffins. I started with this recipe: http://thebarefootcook.com/recipes/pu...

      I didn't add stevia and the honey wasn't too much--hardly sweet at all. R. indicates you can add nuts and I'm sure you could put other ingreds in, like unsweetened coconut flakes, chocolate chips, etc. Might want to add a bit more pumpkin, almond flour, and another egg.

      1. HillJ Dec 30, 2012 08:52 PM

        http://chocolateandzucchini.com/archi...

        One more idea from France with a nod to 101 cookbooks blogger/writer.

        1 Reply
        1. re: HillJ
          g
          greymalkin Jan 1, 2013 03:04 PM

          +1
          This is a great recipe. No added sugar (except in the chocolate). The bananas add natural sweetness and act as a binder, the oats are fiber to make you feel full, the almond butter adds protein along with the toasted nuts for staying power, and the chocolate bits make it seem like a treat. It's very flexible too. I've monkeyed around with the amounts of nuts, oats and chocolate and it usually turns out just fine. I leave out the coconut but I'm sure it's good in there.

        2. HillJ Dec 30, 2012 06:02 PM

          http://www.101cookbooks.com/archives/...

          this recipe uses a small amount of sugar and rice syrup which can be adjusted to a bit less with good results.

          2 Replies
          1. re: HillJ
            goodhealthgourmet Dec 30, 2012 06:48 PM

            Good call - I like this recipe, and it fares well if you sub a couple of egg whites for part of the rice syrup to boost the protein content & lower the sugar.

            This is another good base recipe:
            http://www.elanaspantry.com/breakfast...

            I can't find the file with my notes, but IIRC I added egg whites, used 2 Tbsp coconut nectar plus a few drops of stevia instead of agave, added a little espresso powder, and replaced the raisins with dried cherries.

            1. re: goodhealthgourmet
              HillJ Dec 30, 2012 07:06 PM

              Thanks for the recipe, that's a new one on me.

          2. HillJ Dec 30, 2012 05:56 PM

            http://www.davidlebovitz.com/2009/12/fruitcake-bar-recipe/
            on the low-ish side of sugar.

            http://www.davidlebovitz.com/2012/02/...
            a bit of sugar for a large batch, unique as a breakfast bar

            a breakfast bar is going to need some binder. since I also prefer the least amt. of sugar possible for personal consumption (I bake with gazillions of sugar-rich recipes for others) I try to use either dried fruit, rice syrup or egg whites (if the recipe involves baking in the oven) as the binder. My preference is dried fruit and I adjust the sugars.

            Both of these recipes are moist, chewy, keep well and can be adjusted for less sugar.

            3 Replies
            1. re: HillJ
              goodhealthgourmet Dec 30, 2012 06:40 PM

              My preferred binders are egg white and nut/seed butters.

              Re: the Lebovitz recipes, if the OP is concerned with total sugar content the fruitcake bars might be okay - each serving contains about 14 grams of sugar from the dried fruit. But the panforte boasts a whopping 33 grams of sugar per serving so yes, some adjustment might be in order ;)

              1. re: goodhealthgourmet
                s
                sandylc Dec 30, 2012 08:05 PM

                Can whole eggs be used rather than whites wth similar results?

                1. re: sandylc
                  goodhealthgourmet Dec 30, 2012 08:23 PM

                  I like to use just the whites because they're a bit stickier without the yolk, but you can absolutely use the whole egg.

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