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.
alison says
What is with all the agave nectar – I cannot find good things about it. I love the book and your recipes but almost everything has agave in it. Where are you getting your research that shows this is a good sweetener? I cannot find it.
Lou says
I made your breakfast bars but ending up being crumbly as others have experienced as well. Since you have revisited other recipes, ex. Paleo bread, can you suggest additions to make them less crumbly. I thought of adding a tablespoon of almond butter. I will try next time I make them. They are delicious and thanks especially for all you great recipes. The Paleo Bread 2.0 is wonderful.
Alex Hsieh says
I’ve been searching around for some good, healthy, and easy breakfast bars. Made this for the first time today and they are amazing. Absolutely love your site and will try as many of your recipes as possible!
Alex paradisi says
Oops double comment, sorry about that !
Alex paradisi says
Made these half an hour ago. Unfortunately I didn’t have grape seed oil on hand so I substituted with one small ripe banana – delicious! Thanks for a great recipe !
Alex says
Made these half an hour ago! Unfortunatley I didn’t have grape seed oil on hand so I substituted with one small ripe banana – delicious! Thanks for a great recipe !
Sally says
Taste delicious, I have made these half a dozen times now. Unfortunately I am going to have to try another recipe though as I just can not stop them crumbling. I have tried adjusting the recipe slightly each time to over come the crumbling problem but no success!
Katie says
These bars taste really good, but unfortunately mine turned out really crumbly. Maybe I’ll have to try again and alter some things a bit.
Sheila says
Is it possible to provide the nutritional analysis for your recipes? I like to watch fat & sugar consumption. Thank you.
Diane beebe says
Wow…..even making them “my way” you can’t go wrong…..they were delicious…..not pretty but delicious….I will definitely be making these again.