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.
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 :-)