Everything Breakfast Bar

From: Chef #890401

On Jan 3, 2009

From: PeaceMonger

On Jan 23, 2008

This is really good! Like another reviewer, I used a whole can of organic pumpkin in it (1.75 cups) and instead of spleda or regular brown sugar, I used 1 cup of demerara sugar. The demerara sometimes makes baked goods a little crunchy because it doesn't always disolve the same as conventional sugar, so I put the pumpkin, eggs, milk, maple syrup and vanilla in a 4 cup pyrex measuring cup, stirred in the demerara sugar, and then let is sit for about 15 minutes before mixing it in with the dry ingredients and raisins. I soaked the raisins in hot water for 15 minutes, also, before combining all the ingredients. These turned out very cake or muffin-like, and they might fall apart if someone tried to eat them on the run like a pop tart. I'm wondering if I let them sit a bit and then freeze them in individual servings if they might hold together a bit better than they do right out of the pan. These taste wonderful, though, and I'll definately be making them again!

From: Dimpi

On Jun 1, 2006

This is an easy recipe for a nutritious snack. I halved the recipe, used low fat milk, all brown sugar instead of splenda but only about half the recipe called for. I also added only a handful of raisins, a small handful of shredded coconut and about 2 T of pecan pieces. Oh and I didn't have a pumpkin so I subbed a ripe banana. I really want to try it with pumpkin though. I rolled the cut pieces in finely granulated sugar and wrapped them individually. They're really good with coffee. Thanks for posting the recipe, Resa66!

From: dawn bisterfeldt

On Jan 16, 2007

I used 1/4 cup of sugar free syrup instead of the maple syrup and took out the brown sugar. I also used egg beaters instead and added a pinch or two of nutmeg. I baked it at 350 for the first thirty min. then turned it down. It took about 45min. Very good. tastes just like the quaker breakfast squares