You are here: Home » Recipes » Overnight Breakfast Bars Overnight Breakfast Bars Recipe by American Profile Yield 18 servings Prepare these breakfast bars the night before, then pop them in the oven for a breakfast treat your kids will love. High Cotton Food Styling & Photography PrintEmail "With a son, daughter-in-law, and three grandchildren coming to spend the night with us, I was looking for a breakfast recipe that could be prepared ahead of time, would not take too long to cook in the morning, and would provide a nice tasty hot meal that everyone would like. I cobbled one together that became my grandchildren's all-time favorite. Its success has been a mixed blessing. Every time the grandchildren come for a visit, they want me to make this recipe. I have now been showing them how to make it, as well." Ingredients Bars:1 1/4 cups all-purpose flour1 1/2 cups old-fashioned oats2 tablespoons flax meal (optional)1 teaspoon baking powder1 tablespoon baking soda1/4 teaspoon salt2 teaspoons ground cinnamon1 cup granulated sugar1/2 cup packed light brown sugar2/3 cup butter, softened2 eggs1 1/3 cups buttermilk or plain yogurt2 medium apples, peeled, cored, and choppedTopping:1 cup chopped walnuts or pecans1/2 cup packed light brown sugar1 teaspoon ground cinnamon Instructions Grease a 13 x 9-inch baking dish. To prepare bars, combine flour, oats, flax meal, baking powder, baking soda, salt and ground cinnamon in a medium bowl; set aside. Combine granulated sugar, brown sugar and butter in a large bowl. Beat with a mixer at low speed until just blended. Increase speed to high and beat well. Blend in eggs and buttermilk. Decrease speed to low and gradually add flour mixture, beating until just blended and scraping sides of bowl. Fold in apples. Pour into pan. To prepare topping, combine walnuts, brown sugar and ground cinnamon; mix well. Sprinkle evenly over batter. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350F. Uncover pan and let stand for 30 minutes. Bake 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm. Recipe by Louise Thureen, Two Harbors, Minn.