15 no bake oatmeal bars Recipes

  • No-Bake Easy Energy Bars
    peanut butter, oatmeal (dry, uncooked ), honey and
    1 More
    peanut butter, oatmeal (dry, uncooked ), honey, whey protein
    14 min, 4 ingredients
  • No-Bake Honey & Oat Peanut Butter Bars
    thick honey and
    6 More
    thick honey, chunky peanut butter (i like natural peanut butter as it s not so sweet), vanilla, oatmeal (any kind ), powdered milk, sunflower seeds, chocolate chips, to garnish (or garnish to taste using sesame seeds for a healthier alternative)
    20 min, 7 ingredients
  • Caramel Oatmeal Bars
    crisco original no-stick cooking spray and
    10 More
    crisco original no-stick cooking spray, crisco butter flavor all-vegetable shortening or 3/4 stick crisco baking sticks butter flavor all-vegetable shortening, quick oats, uncooked, brown sugar , firmly packed, pillsbury best all purpose flour, plus 3 tbsps., divided, pillsbury best whole wheat flour, baking soda, ground cinnamon, milk chocolate chips, walnuts, chopped, caramel spoonable ice cream topping
    1 hour 5 min, 11 ingredients
  • Natural No-Bake Pb Energy Bars
    natural peanut butter, honey and
    1 More
    natural peanut butter, honey, dry uncooked old-fashioned oatmeal
    3 ingredients
  • Peanut Butter Energy Balls (Energy Bar) - Easy No Bake
    peanut butter, oatmeal, sunflower seeds, raisins, honey and
    2 More
    peanut butter, oatmeal, sunflower seeds, raisins, honey, flax seed (optional), wheat germ (optional)
    15 min, 7 ingredients
  • Deceptively Delicious Blueberry Oatmeal Bars (With Spinach)
    old fashioned oats, all-purpose flour, sugar, cinnamon and
    6 More
    old fashioned oats, all-purpose flour, sugar, cinnamon, baking powder, salt, pure vanilla extract, balance trans-fat free margarine, chilled, no-sugar-added blueberry spread, spinach , puree
    45 min, 11 ingredients
  • No Bake Chocolate Peanut Butter Oatmeal Bars
    vegetable cooking spray and
    9 More
    vegetable cooking spray, ground chocolate wafers (2 cups) i used 8 of the oreo hundred calorie packs, old fashioned oats, powdered sugar, course salt, unsalted butter (1 stick plus 2 tbsp), chunky peanut butter, smooth peanut butter, semi sweet chocolate, melted, milk chocolate, melted (i used 1 regular hershey bar)
    30 min, 10 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Super Easy No Bake Energy Bars Super Easy No Bake Energy Bars
    rice chex (or cornflakes etc.) or 2 cups corn chex (or co... and
    6 More
    rice chex (or cornflakes etc.) or 2 cups corn chex (or cornflakes etc.), instant oatmeal (i use plain oatmeal, you could use the pre flavored kind), chocolate chips (depending on how sugary you want i), raisins (or multiple) or 2 -3 cups other dried fruit (or multiple), marshmallows, peanut butter, honey
    10 min, 7 ingredients
  • Gord's No Bake Protein Bars Gord's No Bake Protein Bars
    syrup, instant oatmeal, chocolate chips, flax seed and
    4 More
    syrup, instant oatmeal, chocolate chips, flax seed, whey powder, low-fat peanut butter, granola cereal, vanilla
    8 min, 8 ingredients
  • Breakfast No Bake Granola Bars Breakfast No Bake Granola Bars
    toasted rice cereal, quick-cooking oatmeal, raisins and
    4 More
    toasted rice cereal, quick-cooking oatmeal, raisins, brown sugar (firmly packed), light corn syrup, peanut butter, vanilla
    50 min, 7 ingredients
  • My Mom's Scrumptious No-Bake Protein Bars My Mom's Scrumptious No-Bake Protein Bars
    dry oatmeal, scoops protein powder (vanilla or chocolate) and
    2 More
    dry oatmeal, scoops protein powder (vanilla or chocolate), peanut butter, milk , soy or 1/3 cup water
    50 min, 4 ingredients
  • No-Bake Protein Oat Bars No-Bake Protein Oat Bars
    plain dry oatmeal and
    3 More
    plain dry oatmeal, scoops whey protein powder (vanilla or chocolate works best), natural-style peanut butter, water or 1/3 cup milk
    40 min, 4 ingredients




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