Breakfast Bars

The Engineer had been hounding me to make breakfast cookies for about two weeks when I finally set aside a time to make them.   Before mutiny erupted, I did a bit of fiddling with a few recipes, taking into account what ingredients actually were in the house this time and came up with a breakfast bar.  The nice thing about these bars is their versatility.  I also like bars versus cookies for saving time.  So, I give you the breakfast bar that saved the day:

Breakfast Bars
You can add nuts, chocolate chips, coconut or any dried fruit…depending on what you have in your cupboard.  You could also mix in some spices or even flavorings like almond or orange. The bars are quite filling, though the boys in my family who have just entered the “I am always hungry” stage ate again two hours later.  They do that no matter what they eat, though.
Breakfast BarsI have included some gluten free alternatives in the notes.
Breakfast Bars
  • ½ cup butter
  • ¾ cup brown sugar
  • 2 eggs
  • 1½ tsp vanilla
  • 1 cup oatmeal
  • ¼ cup All-Bran cereal
  • 1 cups AP flour
  • 1 Tbsp chia seeds
  • ½ cup golden raisins
  1. Beat the butter and sugar.
  2. Add the eggs and vanilla or other flavoring and mix well.
  3. Mix in the oatmeal, All Bran and flour followed by the raisins....or any other add ins.
  4. Spread into a greased 9X9 pan.
  5. Bake 350 degrees for 30 minutes or until golden brown.
Substitutes: 1 cup of all-pupose gluten free flour for the all-purpose
substitute gluten free cereal for the All-Bran
1/4 cup coconut oil and ¼ cup nut butter for the butter
1/4 cup coconut palm sugar and ¼ cup maple syrup for the brown sugar

If you go the gluten free route, bake 25 minutes and check it. Overbaking will leave you with rocks.
Breakfast Bars



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