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Breakfast Bars
This started out as my attempt to replicate a breakfast bar that was made by a Portland bakery that has since closed. I had to add more of the liquid ingredients to make the bars less crumbly, although they still crumble some if you aren't careful. Also, I like these better than the bars I started out trying to copy.
You can play around with pretty much everything here: your choice of sweetener, nut butter, nuts, fruits. Just make sure you have enough of the liquid ingredients and dates to bind this together.
I love these bars, and they have become my grab and go breakfast, along with a mug of matcha. They're vegan when made without honey. Enjoy!
Breakfast Bars
A wholesome and delicious grab-and-go breakfast or snack.
Prep Time: 20 minutes
Ingredients
- 2 cups (180g) rolled oats
- 1/4 cup (80g) raw slivered almonds
- 1/4 cup (28g) raw sunflower seeds
- 1/4 cup (32g) raw pumpkin seeds
- 1/4 cup (27g) raw pecans
- 1/4 cup (20g) unsweetened shredded coconut
- 10 medjool dates, pitted and finely chopped
- 1/2 cup (62g) dried cherries, cranberries, or raisins, or a mixture
Liquid Mixture
- 1 cup (128g) peanut or almond butter or a combo of the two (you choose crunchy or smooth)
- 2 Tbsp (30ml or 24g) coconut oil, melted
- 1/2 cup (60ml) maple syrup, date syrup, or honey, or a mixture
Instructions
- In a large skillet at medium heat, add oats and nuts. If using already roasted nuts, add them later. Toast until they smell toasty and the oatmeal is just beginning to brown. Add coconut and continue cooking for a few minutes, until the coconut starts to brown. Remove from heat and set aside to cool for a few minutes. Put in the food processor with the dates. Pulse a few times until chopped but not too fine.
- In a large bowl, combine liquid mixture ingredients and whisk until well-blended. If the ingredients are cold, put them in the pan you used to toast the nuts and oats to warm them over low heat until melted, mix well and remove from heat and place in a large bowl.
- Add dried fruit along with chopped oats and nuts mixture to the bowl with the peanut butter mixture. Stir well to combine.
- Transfer mixture to prepared 8x8 baking dish, preferably lined with parchment. Using a piece of wax or parchment paper, press down firmly and pack the mixture. I use a meat pounder, but you can even roll a jar, can, or glass over top to flatten it evenly and pack it down.
- Place in freezer for 30 minutes to set. Remove and cut into whatever size squares or rectangles you like.
Notes
You can play around with the combination of nuts, using your favorites, and the liquid mixture. The same for the fruit.
Store in a sealed container. They also freeze well. You can also wrap the bars individually so you can take them to go.
About the Author Shari Broder
I'm passionate about helping foodies learn how to drop their excess weight for good without dieting. I help you discover what is really causing your weight problem (it isn't that you love food!), and teach you how to enjoy the foods you love while permanently losing your desire to overeat. I'd love to teach my method to you! I’m also a gourmet cook and baker who struggled with my weight for 40 years before discovering the secret of how to stop emotional eating and overeating. I am a certified life coach, arbitrator and mediator, and I live on the coast of Maine.
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