- Dish type
A deliciously chewy breakfast bar made from brown sugar, honey, peanut butter, shredded wheat and raisins. The best part is that it's made in the microwave. Grab a bar for breakfast or for general snacking.
25 people made this
IngredientsMakes: 1 23cm square tin
- 110g dark brown soft sugar
- 120ml honey
- 130g peanut butter
- 180g shredded wheat or weetabix, coarsely chopped
- 110g raisins
MethodPrep:5min ›Cook:5min ›Extra time:30min cooling › Ready in:40min
- Combine dark brown soft sugar, honey and peanut butter in a microwave-safe bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins.
- Press cereal mixture into an 20cm square tin sprayed with cooking oil spray. Cool and cut into bars.
Reviews & ratingsAverage global rating:(10)
Reviews in English (9)
I needed to use up some Shredded Wheat cereal that no-one was eating so this recipe was perfect! because of my changes I felt I should only give 4 stars. I didn't have any honey so i took my 1/2 measurer and filled it almost all the way with light corn syrup, then the rest of the way with a few T of maple syrup for flavor. The cereal gave a nice crunch , the raisins made them a bit chewy and the peanut flavor was mild imo... I had trouble trying to cut them into bars since they were a bit soft and gooey; maybe the honey would have made them firmer! I may add some chopped peanuts next time as well! Thanks for the recipe.-08 Mar 2010
Great way to use up the shredded wheat and have a little something sweet too. I added 1 additional cup of cereal for a total of 4 cups, did not pack the brown sugar, added 1 teaspoon of vanilla and replaced raisins with semi-sweet mini chocolate chips sprinkled on top. For the stove top method, I brought the brown sugar and honey to a boil, removed from heat, added peanut butter and vanilla, stirred until smooth, poured over cereal, mixed, poured into pan, sprinkled with chocolate chips. Yum!-16 May 2011
these are delicious! REALLY sweet, but...i like sweet definitely don't pack the brown sugar! i made these with a stale box of rice krispies and it worked wonderfully.-14 Mar 2011
Recipe: Whole Wheat Breakfast Burritos
These whole wheat breakfast burritos have everything you need for a healthy well balanced breakfast. Feel free to double, triple or quadruple this recipe to feed the whole family! I add in whatever veggies I have, and these delicious wraps always turn out delicious. My kids wrap these in tin foil & take them to go. You could also add hot peppers or any salsa you choose if you like a little spice!
Total Time: 10 minutes
Whole Wheat Granola
This homemade cereal was pretty good with milk, but I wouldn't recommend it as a dry granola for snacking. It's very apparent in the flavor that it was made with whole wheat. In milk, that's fine and it reminded me a little of Grape-Nuts. But when it's dry, the flavor is a bit bland. The coconut, almonds and raisins make a minor impact. I'd double the amount of sliced almond if I ever made it again. I was tempted to change the name of this recipe to Wheat Nuggets Granola. Because everything is pulsed in a blender before baking, you end up with large pieces that need to be broken up into nuggets. So in conclusion, this granola was alright but there's better similar recipes on this site. Maybe try our Basic Granola Recipe or our Coconut Granola Recipe. (The recipe on this page was submitted in 2003. It was tested and photographed in April 2017.)
How To Make Whole Wheat Granola
Sift oats, flour, wheat germ, cinnamon and salt (if you want) together in a blender or food processor for a couple seconds.
Separately, stir together the the oil, honey, and juice. Pour over oat mixture and pulse until completely blended.
Spread this mixture evenly in a shallow well-greased pan and bake in 250 F oven for 45 minutes.
Stir in coconut and almonds and bake 20 minutes more. Cool and stir in raisins.
This is a modified version of a recipe I got from an old Diabetics book. It's healthy and good tasting.
- 1 1/3 cups plus about 3 tablespoons whole-wheat pastry flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed light brown sugar
- 2 tablespoons butter, softened
- 2 tablespoons canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon freshly grated lemon zest
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- Confectioners' sugar for dusting (optional)
To make crust: Preheat oven to 350 degrees F. Coat an 8-by-12-inch baking dish with nonstick cooking spray.
Whisk together 1 1/3 cups whole-wheat pastry flour, baking powder, baking soda and salt in a large bowl. Beat together brown sugar, butter, oil, egg and vanilla in another large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Add the dry ingredients and stir with a wooden spoon until well blended. (The dough will be quite firm.)
Transfer two-thirds of the dough to the prepared baking dish cover the dough with a piece of plastic wrap and use it to press the dough into the bottom of the dish in an even layer. Remove the plastic wrap. Bake until puffed and golden, about 15 minutes.
To make the topping: Gradually work enough of the remaining 3 tablespoons whole-wheat pastry flour into the remaining dough using your fingertips, until it resembles coarse crumbs.
To make filling: Stir together sugar, all-purpose flour and lemon zest in a small bowl.
Combine blueberries and lemon juice in a medium saucepan cook, stirring, over medium heat until the berries begin to exude juice. Add the sugar mixture and stir until the filling reaches a simmer and thickens.
Push down the higher outside edges of the baked crust with a wooden spoon pour the hot filling over it and spread all the way to the sides of the dish. Sprinkle the crumb topping over the top. Bake until the topping is golden, 15 to 20 minutes longer.
Transfer the baking dish to a rack and let cool, covered with a kitchen towel to soften the crumbs slightly. Cut into 15 bars. Dust lightly with confectioners' sugar if using. Store at room temperature in an airtight container.
- 2 cups rolled oats
- ¾ cup packed brown sugar
- ½ cup wheat germ
- ¾ teaspoon ground cinnamon
- 1 cup all-purpose flour
- ¾ cup raisins (Optional)
- ¾ teaspoon salt
- ½ cup honey
- 1 egg, beaten
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
Apple Cinnamon Breakfast Bars
These Apple Cinnamon Breakfast Bars are easy, kid-friendly and full of protein and fiber. They make a healthy breakfast or snack and can be eaten on-the-go!
- Prep Time: 10 min
- Cook Time: 22 min
- Total Time: 32 minutes
- Yield: makes 8 - 12 squares 1 x
- 4 T butter, melted
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 3/4 cup milk
- 1/2 cup brown sugar
- 1 egg
- 2 tsp cinnamon
- 1.5 cups oats
- 1 cup flour
- 1 tsp baking soda
- 1.5 cup chopped apples
- In a bowl, combine the first 6 ingredients and mix well.
- Add remaining ingredients and stir until just combined.
- Spoon into a greased 9 pan and bake at 375 degrees for 20-25 minutes.
Be sure to chop your apples small.
If you’re worried your bars will be too crumbly, you can reduce the apples to 1 cup and add an extra egg.
Did you make this recipe?
Note – A couple people have said that this bar is too crumbly for them. Be sure to cut your apple chunks small and let cool completely before cutting.
I did retest the recipe after their comments and found that decreasing the apples to 1 cup instead of 1.5 cups and adding an extra egg makes them a bit less crumbly.
If you’re making these to eat on the run, let them cool completely, cut into bars, and place in individual ziploc bags. Store them in the fridge and you can grab one on their way out the door. If you have a little more time in the morning, stick one on a plate, microwave to warm it up, and top with a little peanut butter. Or try crumbling one into a bowl of yogurt!
[clickToTweet tweet=”Try these Easy Apple Cinnamon Breakfast Bars on a busy weekday morning!” quote=”Try these Easy Apple Cinnamon Breakfast Bars on a busy weekday morning!”]
Whole-Wheat Date Bars (Ma'roota)
Because these are made with no added sugar, nutritionist Nour Zibdeh liked serving these to her family as breakfast "cookies" as well as energy bars.
In testing, we found it easier to roll out the top and bottom doughs as well as the date filling, separately, between sheets of parchment paper. She has updated the recipe since 2010 (her original posting).
Make Ahead: The bars can be stored in an airtight container for up to 1 week.
Where to Buy: Packages of pressed dates are available in Middle Eastern markets.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 35 servings makes 2-inch bars
Preheat the oven to 350 degrees. Line a rimmed baking sheet or jellyroll pan (10 by 15 inches) with parchment paper.
For the filling: Combine the pressed dates, cinnamon and oil in a microwave-safe bowl. Microwave on HIGH for 30 to 60 seconds, until softened, then knead or stir with a wooden spoon until well blended. (If you are using pitted dates, chop them finely before this microwaving step.)
For the dough: Whisk together the flour, semolina, baking soda, baking powder, ground fennel seed, ground anise seed and whole anise seed in a mixing bowl.
Add the egg and vanilla extract, using your clean fingers to work them in, then add the oil and rose water (to taste). Add the milk and knead in the bowl to form a well-incorporated dough. Divide the dough in half.
Place each dough half between sheets of parchment paper. Roll out to a 10-by-15-inch rectangle the dough will be thin. Slide one rolled-out rectangle of dough onto the baking sheet or jellyroll pan, then peel off the top parchment.
Place the filling between 2 sheets of plastic wrap roll out to a 10-by-15-inch rectangle. Remove the top parchment, then carefully invert the thin rectangle of filling directly on top of the dough in the pan.
Remove the top parchment from the remaining rolled-out dough half, then carefully invert directly on top of the filling. Press it down lightly to adhere to the filling. Trim any ragged edges, as needed. Use a sharp knife to score thirty-five 2-inch squares. Bake (middle rack) for 35 to 40 minutes, until nicely browned on top.
Slide the slab of date bars onto a cutting board, using its bottom parchment. Cut into squares, using the guidelines you made before baking. Serve warm, or cool completely before storing.
A Healthy Breakfast With Eggs And Toast
This is such a simple, healthy breakfast and is like the nones I used to have as a little kid, when I was blissfully unaware of supermarket shelves shacked floor to ceiling with sugary cereals aimed at kids!
This literally takes only a couple of minutes longer than it does to pour cereal out of a packet and grab the milk. And it’s delicious. I’d forgotten just how delicious this was actually, and now we have this all the time.
There’s so many breakfasts with eggs, you’re spoilt for choice if you’re an egg lover, yet despite all the new, fancy trendy cafe breakfasts with eggs they come up with, scrambled eggs on toast remains a firm favorite!
Welcome To My Online Cookbook
Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.
Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.
I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.
Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.
I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.
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Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
– Jenny Jones
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