Breakfast bars
Do you need a quick breakfast? Have one of these breakfast bars and a piece of fruit and you’ll set yourself up for an energetic day.
You can substitute your favorite nut or seed in place of the pumpkin seeds in this recipe, if you prefer. Or use a mixture.
I add a couple scoops of protein powder to help stabilize blood sugar, but you can leave it out if you want to. If you include it, use protein powder without added sugars or no more than 4 grams per serving. (This is the protein powder I use.)
In the picture, I topped each bar with a couple pieces of chopped dates.
Breakfast Bars
Chewing Bars that satisfy and are a great way to start your day.
Servings: 12
Calories: 285kcal
Ingredients
- 2 tbsp flax meal
- 6 tbsp water
- 1 cup dates, pitted, softened if water if hard
- 1 cup banana, mashed I use bananas with no spots
- 1/2 cup peanut butter
- 1/3 cup protein powder
- 1/3 cup maple syrup
- 1/3 cup shredded coconut, unsweetened
- 1/4 cup hemp seeds
- 1/2 cup pumpkin seeds
- 1 1/2 cups gluten free oats
- 2 tbsp chia seeds
- 1 tsp vanilla
Instructions
- In a small bowl, combine flax meal and water, stir and let sit to thicken.
- In a large mixing bowl, combine the coconut, pumpkin, hemp and chia seeds, the oats and protein powder. Stir to combine.
- In a food processor, combine the dates, bananas, maple syrup and peanut butter. Process until well combined and the dates have been broken down into small bits. Add the flax and water mixture and vanilla and pulse to combine. Pour this over the dry ingredients.
- Stir everything together.
- Line a cookie sheet with parchment paper. Drop onto the pan in 2-3 tablespoon size portions and flatten into a bar shape.
- Bake at 350 degrees for 15-25 minutes. Check at 15 minutes, you want them firm and lightly golden brown.
- These will keep for 3-4 days at room temperature in an airtight container or weeks in the fridge or freezer.
Notes
Per bar: Protein 11.2g, Carbs 34g, Fat 13g, Fiber 6g