18 Reviews of Everything Breakfast Bar

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

From: Stylin'Dog

On Sep 3, 2005

This was a quick, easy recipe with delicious results. I have been looking for a soft and chewy breakfast bar I can make at home, and this is it! With the exception of milk, I had all the ingredients on hand. I altered it a bit: subbed in sugar for the splenda, and chocolate chips for part of the raisins (didn't have enough in the pantry). I also doubled the recipe and made two pans so I can freeze some for later. I will post my version of the recipe.

From: Jessica T

On Jan 11, 2007

This was a soft bar with a breadlike texture inside and a crispy outside. I used quick-oats, which may account for that. I added about 1 1/2 TBS cinnamon, a handful of shredded coconut and 1/4 cup of peanut butter. And real sugar. I put mine into a 9x9 pan, hoping for a thicker bar, and it didn't bake up right in 40 minutes (still unbaked in the center). I suggest adding another 10-20 minutes of baking. However, the ones I put in my tart-pan turned out absolutely terrific. Thanks!

From: Chef #616756

On Oct 15, 2007

I loved this recipe. I made a couple of changes. First of all, I love pumpkin so I added the whole can. Secondly, I used all brown sugar instead of splenda. They were moist and great!

From: GaylaJ

On Aug 14, 2006

These make a tasty breakfast or snack. I used sugar instead of Splenda (next time may reduce the sugar) and subbed dried blueberries for the raisins. The recipe doesn't specify which type oats to use, so I used old-fashioned rolled oats (I imagine the results would vary a bit with the quick-cooking variety, since their texture is different). I made these primarily for my son's breakfasts, so I wrapped the extras individually and froze them in a Ziploc freezer bag. Although mine came out so soft and moist they would not hold up as a portable "grab and go" bar, it really was not an issue here, since my son always sits down to breakfast anyway and just ate them with a fork. He loved the cinnamon flavor; I loved all the oats--I thought they tasted like an oatmeal-pumpkin cookie. Thanks for sharing the recipe!

From: somemome

On Jan 22, 2006

a very amazing bar! i brought them to work and have been asked to make them again! pumpkin is so good for you, and these bars make it easy to get "everything"! being a Vermonter, i love the maple flavor. thank you for this great recipe, a definate keeper...

From: echo echo

On Jul 3, 2007

Wow, this is delicious and, using brown sugar Splenda in place of brown sugar, it's low in everything that's bad for you. What a treat!

From: Chef KLC

On Oct 21, 2007

These are wonderful!! I cut and froze indivually for us to grab and go. I did reduce the brown sugar to 1 cup and didnt use the slenda at all. I also added cranraisans instead of raisans. Very much like a quaker breakfast bar. Thanks!!

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!