Quick & Easy Baked Breakfast Bars

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I make a batch of these (or similar, it varies depending on what fruits/grains I have lying around) weekly for my partners lunches, and also for my snacking leisure.
They are a great bar to eat on their own, or I have had much success doing the following with them;
  • Crumbling one on top of my bowl of oats
  • Crumbling one into chunks and eating with fresh berries and some almond milk (so like, cereal – duh!)
  • Warming one up in the microwave (Melty chocolate, babes!)

 

My kitchen also becomes a complete mess.. actually, it’s always a mess.
These bars aren’t overpoweringly sweet, are doughy, chewy and all round delicious! If you’d like a sweeter bar, simply add a little more coconut sugar or stevia. (I would give the mixture a taste before pressing into the baking dish, and adjust accordingly)

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Quick & Easy Baked Breakfast Bars

Makes 10-12


Dry Mixture:
3 cups of oats, blended into a fine meal/flour
1 cup of whole oats or muesli of choice
1/2 cup ground almonds
2 tbsp ground flaxseed
1 cup raisins
120g vegan chocolate, roughly chopped
2 tsp cinnamon
1/2 tsp salt

Wet Mixture:
2 cups of dates, soaked in boiling water for 30 minutes
2 large, ripe bananas
1/2 cup coconut sugar
3-4 tbsp olive oil or melted coconut oil
3 heaped tbsp natural peanut butter
2 tsp pure vanilla extract
1/3 cup water (plus more if needed!)


  1. Preheat your oven to 190C.
  2. In a large mixing bowl, mix together the dry mixture until well combined.
  3. To prepare the wet mixture, drain the dates from their liquid. Now, In a high speed blender simply blend all of the wet mixture ingredients together into a smooth paste using either a high powered blender or food processor.
  4. Add this to the bowl of dry ingredients and mix until everything is well combined, it will be a little sticky so I like to wet my hands every now and then to mix it all together. Add a little more water or a liquid sweeter such as maple syrup/rice malt syrup if too dry.
  5. Press the mixture into a large rectangular baking tray (Mine is approx 20×30 cm) and flatten the top with the back of a wet spoon or simply wet your hands slightly to make it easier to press into the tray. Bake in the oven for 25-30 minutes until the edges begin to crisp slightly.
  6. Remove from the oven and allow to cool completely before slicing. (If you’re impatient like me sometimes I like to put the whole tray in the freezer or fridge for 30-40 minutes until it’s cool!) – allowing it to cool will make slicing easier and you will get nice, square bars!
  7. Store in an air-tight container in the refrigerator for up for 5 days. These could also be frozen and thawed at room temp for whenever you need ‘em!
**For an extra special treat, try heating them in the microwave for a few seconds to melt the chocolate slightly.

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