Breakfast Crisp

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Most Helpful Positive Review

Sep 27, 2008

I substituted wheat flour, added one apple, 1/4 tsp vanilla, and 1/2 cup milk. I also took it out five minutes early. Very good breakfast.

—Emily

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Most Helpful Critical Review

Aug 29, 2002

The batter was very thick and I could not pour it into the pan as the directions state. It was hard to spread into the pan. Baked up kind of dry and crumbly. If I make this again I would try adding some milk or maybe another egg. My husband loves oatmeal cookies but he didn't ooh and ahh over this one!

—SIDSERF

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39 Ratings

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Jan 03, 2009

I made this for the first time today. After reading other reviews about it "needing something". I happen to have two ripe bananas which I mashed and added together with some walnuts.I also added 1/4tsp of vanilla extract. I would have added milk as suggested, but the bananas made it very soupy. I left out the milk, and cooked it for the full 30mins. We loved it! Next time I'll add the milk too, just to see which way I like best.

—MzChris

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Jul 08, 2009

The only changes I made were to use regular rolled oats instead of instant, and to bake it in a glass pie dish. It was delicious, like eating a giant oatmeal cookie. It turned out kind of crumbly, but I don't mind that. It was a great breakfast, but I think it would also be good served as a dessert with ice cream!

—baskerville_gal

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Sep 13, 2010

There appears to be something missing in this recipe, it was dry and powdery, no wonder there were so meny bad reviews. However, I added 2 eggs, 2 mashed bananas, a handful of walnuts, and a handful of raisins. A table spoon of baking powder, a 1/4 teaspoon of vanilla, and more cinnamon, and a touch of nutmeg. This is a keeper, so 5 stars with changes.

—Richard Food Freak

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Nov 18, 2010

mmm...After reading reviews, it seemed this recipe would be dry and crumbly, I just wasn't feeling that this morning. So I halved the recipie, added about 1/2 Tb. extra butter (did not use margarine at all), splashed some milk into the egg before scrambling together (a little less than a 1/3 C.) and added just a splash of vanilla. It came out moist and deliciously. Like a brown sugar cinnamon oatmeal bar. mmm...5 stars after my mods.

—cupcake_cute_foodie

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Aug 29, 2002

These were just ok. I wasn't impressed. I threw the recipe away, then the kids and hubby asked me to make them again, since the first batch lasted less than a day. So, 3 against 1, I guess they are great. :)

—AMYBB

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Dec 01, 2009

awesome thank you for the extra tips

—galmadeofsnow

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Nutrition

Calories
360 kcal
18%

Carbohydrates
51 g
16%

Cholesterol
53 mg
18%

Fat
14.6 g
22%

Fiber
3.6 g
15%

Protein
7.3 g
15%

Sodium
537 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Breakfast Crisp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 360
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 2.7g 14 %
Cholesterol 53mg 18 %
Sodium 537mg 21 %
Potassium 175mg 5 %
Total Carbohydrates 51g 16 %
Dietary Fiber 3.6g 15 %
Protein 7.3g 15 %
** Sugars 18.1g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 12 %
Iron 25 %
** Thiamin 36 %
Niacin 20 %
Vitamin B6 4 %
Magnesium 18 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.