These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They’re filling and tasty.
After I made a batch of these and was waiting for them to cool before cutting and stylizing them for a “photo shoot,” my younger son proudly taunted me that he had picked out all of the raisins from the top of the bars.
Needless to say, I was quite miffed. Especially since I have a couple of half gallon jars full of raisins at the boys disposal which they freely dip into when they have a “sugar” fix.
Well, I found a corner of the bars that still had the raisins mostly in tact for the photo above.
Breakfast Bars
Ingredients
- 1¼ cup blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup blanched slivered almonds
- ¼ cup raisins
Instructions
- In a small bowl, combine almond flour, salt and baking soda
- In a large bowl, combine grapeseed oil, agave and vanilla
- Stir dry ingredients into wet
- Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
- Grease an 8 x 8 inch baking dish with grapeseed oil
- Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
- Bake at 350°F for 20 minutes
- Cool bars in pan for 2 hours, then serve
None of the nuts and seeds in this low-maintenance bar are toasted. I wanted to make something quick and easy, that could be whipped up in just a couple of minutes before popping into the oven.
In other news, NPR just ran an interesting story on celiac disease that I think is worth checking out.
LouAnn says
I don’t tolerate any oils. Any substitute?
Elana says
LouAnn, I haven’t tried that so not sure :-)
Asia says
Hi Elena!
I wanted to add some ground flaxseed (2 tbsp, I’m thinking) to prevent the blood sugar spikes and I’m wondering what adjustments to make? I’m aware that you might’ve not made them with it, so I’m just hoping for a hint to make my experimenting easier x
some water perhaps? and what consistency should they be? that’d also help.
Cheers x
Elana says
Asia, I haven’t tried that so not sure :-)
N says
I make the exact recipe for my hubs. He loves them.
I make two or four at a time.
cool completely. Freezer overnite. Wrap in saran whole, baggem’ and freeze.
I make mine a bit different with almond flour, coconut, plus 2 cups hemp, and vital protein powder.
Swap in allulose liquid and allulose granular, coconut oil.
Wow weee, such a fun and flexible recipe!
Elana says
N, your comments are the best and so are you!
Michelle Buttle says
Hello Elana and I can’t thank you enough.
My work mates and family not to mention myself, have fallen head over heals in love with this recipe.
I make a double batch at least twice a week.
My boss is celiac and as often as I take in my cooking this one speaks for itself.
Anyway, just wanted to send some of the love I am receiving to you, after all, it’s your recipe .
Elana says
Michelle, thanks for letting me know you and your work mates love these Breakfast Bars! We do too :-)
Val says
Do you have the nutritional facts foe this recipe? I would like to know the calories, sugar, fiber, carbs, sodium, etc. per bar. Thanks much for providing this info.
Elana says
Val, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Jeannie O'Brien says
Hi – my friend brought your bars to a holiday weekend trip, and I loved them. I have everything and am ready to bake them – how long do they keep? Should they be in the refrigerator? Can they be frozen? Please let me know – thank you so much, Jeannie
Elana says
Jeannie, let the bars cool on the counter overnight, then wrap up and store in the fridge for up to one week :-)