57 whole wheat flour oatmeal bars Recipes

  • Dried Fruit Oat Bars
    chopped medjool dates, chopped dried apricots and
    9 More
    chopped medjool dates, chopped dried apricots, dried cranberries, water, maple syrup, divided, water, oatmeal, quinoa flakes (optional, swap with more oatmeal if necessary), whole wheat flour, salt, baking soda
    25 min, 11 ingredients
  • Cherry Oatmeal Cookie Bars
    frozen cherries, thawed, sucanat, whole wheat flour and
    4 More
    frozen cherries, thawed, sucanat, whole wheat flour, baking powder, salt, rolled oats, margarine, melted
    1 hour , 7 ingredients
  • Harvest Apple Bars
    whole wheat pastry flour, divided, oatmeal and
    6 More
    whole wheat pastry flour, divided, oatmeal, vanilla, divided, sugar, divided (or other sweetener), apples, diced (peeling optional), cinnamon, nutmeg, smart balance butter spread, cold
    1 hour , 8 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
  • Sweet Potato Oatmeal Bars Sweet Potato Oatmeal Bars
    cooked, mashed sweet potatoes, maple syrup and
    7 More
    cooked, mashed sweet potatoes, maple syrup, cinnamon, divided, maple syrup, canola oil, water, rolled oats, chopped walnuts, whole wheat pastry flour
    9 ingredients
  • Black Forest Oatmeal Bars Black Forest Oatmeal Bars
    butter substitute, softened, splenda sugar substitute and
    12 More
    butter substitute, softened, splenda sugar substitute, brown sugar substitute, eggs, vanilla extract, whole wheat pastry flour, baking soda, salt, old fashioned oats, semi-sweet chocolate chips, dried tart cherries, coarsely chopped, splenda sugar substitute, cornstarch, water
    35 min, 14 ingredients
  • Chewy Fruit & Nut Bar Cookies Chewy Fruit & Nut Bar Cookies
    brown sugar, sugar substitute, non-fat vanilla yogurt and
    13 More
    brown sugar, sugar substitute, non-fat vanilla yogurt, egg substitute, canola oil, nonfat milk, vanilla, whole wheat flour, baking soda, ground cinnamon, ground cardamom, salt, oatmeal, uncooked (old-fashioned or quick), dried apricot, diced, dried plum, diced, walnuts
    45 min, 16 ingredients
  • Easy Oatmeal Raisin Granola Bars Easy Oatmeal Raisin Granola Bars
    oats, whole wheat flour, baking soda, vanilla and
    5 More
    oats, whole wheat flour, baking soda, vanilla, butter (softened ), butter (softened ), honey, brown sugar, raisins
    32 min, 9 ingredients
  • Healthy  Oatmeal  and Fruit  Bars Healthy Oatmeal and Fruit Bars
    rolled oats, whole wheat flour, apple juice (no sugar) and
    8 More
    rolled oats, whole wheat flour, apple juice (no sugar), cinnamon, raisins, vanilla, warm water, mashed bananas, dried apple, chopped, mixed fruit, diced, walnuts, chopped
    1 hour 30 min, 11 ingredients
  • Muesli Slice - Like Oatmeal Cookie Bars Muesli Slice - Like Oatmeal Cookie Bars
    natural untoasted muesli (or your own mix of rolled oats,... and
    8 More
    natural untoasted muesli (or your own mix of rolled oats, dried fruit, bran, and seeds, to make 2 cups total), whole wheat flour (aka wholemeal), baking powder, sultana (and or other dried fruit), brown sugar, butter, honey, eggs, lightly beaten, milk chocolate (optional)
    40 min, 9 ingredients
  • Ellie Krieger's Oatmeal Energy Bars Ellie Krieger's Oatmeal Energy Bars
    oats, regular and quick and instant, unenriched, dry and
    10 More
    oats, regular and quick and instant, unenriched, dry, wheat germ, wheat flour , whole-grain, raw whole almonds, dates , domestic, natural and dry, honey, strained, dried apricots, milk, dry, nonfat, instant, cinnamon, ground, egg, whole, flax seeds
    11 ingredients
  • Lite Oatmeal Raisin Breakfast Bars Lite Oatmeal Raisin Breakfast Bars
    brown sugar substitute, sugar substitute and
    11 More
    brown sugar substitute, sugar substitute, light butter or 1/4 cup margarine, unsweetened applesauce, eggs or 2 egg whites, skim milk, vanilla, flour (i use whole wheat ), baking soda, cinnamon, uncooked quick oats, raisins, shredded, chopped carrots or 1 -2 cup shredded , chopped apple
    40 min, 13 ingredients
  • Granola Bars With Coconut and Dried Fruit Granola Bars With Coconut and Dried Fruit
    quick-cooking oatmeal, whole wheat pastry flour and
    9 More
    quick-cooking oatmeal, whole wheat pastry flour, baking soda, dark brown sugar, vanilla, coconut oil, honey, coconut flakes, dried figs, dates, prunes
    40 min, 11 ingredients
  • Peanut Butter and Jam (Pbj) Oatmeal Protein Bars Peanut Butter and Jam (Pbj) Oatmeal Protein Bars
    rolled oats, whole wheat pastry flour, salt, baking soda and
    9 More
    rolled oats, whole wheat pastry flour, salt, baking soda, oil, dark brown sugar, splenda sugar substitute , packets, flax seed meal, peanut butter, egg substitute, nonfat milk, scoop whey protein powder, reduced-sugar strawberry preserves
    35 min, 13 ingredients
  • Quintique's Strictly Vegan Oatmeal Cookies/Bars (Egg-Lesss) Quintique's Strictly Vegan Oatmeal Cookies/Bars (Egg-Lesss)
    baking powder, baking soda, sea salt, quick oats and
    13 More
    baking powder, baking soda, sea salt, quick oats, whole wheat pastry flour, natural cane sugar (to desired sweetness), nutmeg, earth balance natural buttery spread or 1/2 cup any vegan butter, vanilla flavoring, almond extract, water, soymilk, lemon juice, extra virgin olive oil or 1 tbsp any available oil, pecans (any nut desirable) (optional), raisins (add to desired preference) (optional), craisins (add to desired preference) (optional)
    25 min, 17 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top