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Publisher Photo
"I like to stash these satisfying squares in the freezer," writes Candace Jenks. "When I need a quick breakfast or anytime snack, I simply microwave the not-too-sweet bars until they're thawed," says the Minot, North Dakota cook.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup toasted wheat germ
  • 4 eggs
  • 2 cups chopped pecans
  • 1 cup flaked coconut
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

In a mixing bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13-in. x 9-in. baking pan. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips. Spread evenly over crust.
Bake at 350° for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: about 2 dozen.
Originally published as Breakfast Bars in Quick Cooking July/August 2001, p14

Nutritional Facts

1 each: 292 calories, 20g fat (8g saturated fat), 56mg cholesterol, 103mg sodium, 28g carbohydrate (15g sugars, 3g fiber), 5g protein.

  • 1 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup toasted wheat germ
  • 4 eggs
  • 2 cups chopped pecans
  • 1 cup flaked coconut
  • 1 cup (6 ounces) semisweet chocolate chips
  1. In a mixing bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13-in. x 9-in. baking pan. In a small bowl, beat eggs until foamy. Stir in pecans, coconut and chocolate chips. Spread evenly over crust.
  2. Bake at 350° for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: about 2 dozen.
Originally published as Breakfast Bars in Quick Cooking July/August 2001, p14

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kclementsdvm User ID: 1360203 101167
Reviewed Mar. 16, 2011

"My husband loves these and requests them often!"

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