Breakfast bars are becoming increasingly popular for special occasions and parties. But, if you have never done one then you may be a little intimidated or unsure of what exactly you are supposed to serve. Here are some examples!
Some Breakfast Bar Exampes
Triple berry smoothie
- 1 banana
- 1 c. frozen strawberries
- 1 c. frozen blackberries, plus more for garnish (optional)
- 1 c. frozen raspberries
- 1 1/4 c. almond milk
- 1/2 c. Greek yogurt
- In a blender, combine all ingredients and blend until smooth.
- Divide between 2 cups and top with blackberries, if desired.
Chocolate Oatmeal with Peanut Butter Swirl
- 1 cup rolled oats
- 2 cups unsweetened almond milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter, divided
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 large banana, mashed
- pinch of salt
- optional: 1 tablespoon of chocolate chips (optional)
- Place all ingredients (leave out 1 tablespoon peanut butter for drizzle) into a medium-size pot and turn heat to medium/high.
- Bring to a boil and then turn the heat down to medium and cook for about 10 minutes, or until the oatmeal has thickened. Stir often.
- Pour oatmeal into two bowls. Then, drizzle on 1/2 tablespoon of melted peanut butter on top of each bowl for the swirl. Last, add a few (optional) chocolate chips on top and a sprinkle of coarse sea salt. Enjoy!
Cherry-Almond Cookie Dough Oatmeal
- 1/2 cup certified gluten-free old fashioned oats (not steel cut nor instant)
- 1/2 cup water
- 1/2 cup milk, any kind (I used unsweetened vanilla almond breeze)
- 1 small ripe banana, sliced thin
- 1 Tablespoon brown sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup cherries, pitted then sliced in half
- 1 Tablespoon sliced almonds
- Combine oats, water, milk, and banana slices in a saucepan over medium heat.
- Once bubbling, stir and cook until oats are creamy, about 3 minutes, using a spatula to mash banana slices.
- Remove pan from heat then stir in brown sugar, vanilla, and almond extract.
- Pour into a bowl then top with cherries and almonds.
Homemade Oatmeal with cashews and honey
- 2 tablespoons Jif® Creamy Cashew Butter
- 1 cup hot cooked oatmeal
- 1-2 tablespoons honey
- 2 tablespoons dried cranberries
- 2 tablespoons roasted cashews
- milk, optional
- cinnamon, optional
- brown sugar, optional
- In a small serving bowl, stir cashew butter into hot cooked oatmeal until smooth.
- Drizzle with honey. Top with honey, dried cranberries, and cashews.
- If desired, add milk, cinnamon, and brown sugar to taste.
Chicken and waffle sliders
- 1 cup buttermilk
- 3 tablespoons hot sauce, such as Tabasco
- Kosher salt
- 1 pound boneless, skinless chicken thighs (about 4 thighs), cut into 2-inch pieces
- 1/4 cup pure maple syrup
- 1 stick salted butter, softened
- Nonstick canola oil spray
- 2 cups your favorite all-purpose baking mix, such as Bisquick brand
- Canola oil, for frying
- 2 cups all-purpose flour
- Freshly ground black pepper
- Whisk together the buttermilk, hot sauce, and 1 1/2 teaspoons salt in a large mixing bowl. Add the chicken and turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Meanwhile, make the maple butter. Combine the syrup and salted butter in a small mixing bowl. Stir until smooth and creamy. Cover with plastic wrap and keep at room temperature until ready to use.
- Preheat the oven to 250 degrees F.
- Preheat a 6 1/2-inch round waffle iron to medium-high heat and spray with nonstick spray. Make the waffle batter according to the package directions, and then cook the waffles to the desired doneness. Transfer to the oven to keep warm while frying the chicken.
- Fill a large Dutch oven halfway with canola oil and heat to 375 degrees F. While the oil is heating up, combine the flour, 1 pinch salt and 1 pinch pepper in a large resealable plastic bag. Seal the bag and shake to combine.
- Remove the chicken from the buttermilk and transfer to the bag of seasoned flour, letting any excess marinade stay behind in the bowl. Seal the bag and shake until all of the chicken is evenly coated. Transfer the chicken back into the bowl of marinade, tossing gently to coat. Return the chicken to the seasoned flour, seal the bag and shake again to evenly coat. Transfer the chicken to a rack set over a baking sheet in a single layer and let sit for 15 minutes.
- Fry the chicken in batches until golden brown and cooked through, 6 to 8 minutes per batch. Make sure that the oil comes back to temperature after each batch. Transfer the chicken to a large paper-towel-lined plate using a slotted spoon or tongs to absorb any excess oil. Season liberally with salt.
- To assemble, cut each waffle into quarters. Sandwich 1 piece of fried chicken between 2 waffle pieces slathered with the maple butter. Continue to assemble sandwiches with the remaining chicken, waffles, and maple butter. Serve immediately with your favorite hot sauce on the side.