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Breakfast Bar
This breakfast bar recipe is more like a morning energy bar than a sweet granola bar.
- Prep Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 bars 1x
Ingredients
Scale
- 2.5 cups (225 g) rolled oats (GF if desired)
- 1 cup (125 g) roasted unsalted cashew pieces
- 2 Tbsp (14 g) ground flax seeds
- 1/4 tsp (2.5 g) salt
- 3 Tbsp Cacao
- 1 cup (131 g) soft dates, pitted
- 1 Tbsp tahini
- 1/2 cup (125 ml) almond butter (or any nut butter)
- 1/3 cup (83 ml) coconut oil
- 1/2 cup (60 g) dried cranberries
- 1/4 cup (30 g) pumpkin seeds
- 1/4 cup (31 g) pecans, chopped
- 1/4 cup (38 g) hemp hearts (raw, shelled hemp seeds) or toasted sesame seeds
Instructions
- Prepare flax eggs by mixing the ground flax seed with 6 tbsp (90 ml) of water. Let sit for 5 minutes to gel up.
- In a food processor, blend the cashew pieces, 1 cup of the oats, and salt until finely chopped. Transfer to a large bowl and add the remaining whole oats.
- Back to the food processor, add the pitted dates and blend until pureed (they will clump into a round ball). Gently break apart large ball with a spoon. Add the coconut oil, almond butter, and flax eggs, and blend until well combined.
- Pour this sticky mixture into the dry ingredients and mix. Gently fold in the pumpkin seeds, cranberries, pecans, and hemp or sesame seeds. Add more nut butter or tahini if it seems too dry.
- Line a 9×9 pan with parchment paper leaving extra on either sides to pull bars out of pan after they set.
- Press the mixture into pan and cut into 12 bars before placing in fridge to cool for an hour or more.
Notes
Store in an airtight container for up to 1 week, or store in the freezer for up to 2 months.
Keywords: easy breakfast, healthy snack, make ahead, no bake, raw
You might also like our Almond Butter and Cacao Bombs. Give these a try and let us know what you think.