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.
Catherine says
Hi
Could I use Rice Syrup instead of agave? I don’t have agave in my cupboard!
Thanks so much
Catherine
Karen says
I use honey. I never ever use agave. It is a highly processed, natural-sounding substitute for high fructose corn syrup, and very bad for you. It’s my only quibble with this recipe, which I love!
Monique Cyr says
you are so right about agave…I wonder if you can use stevia or date syrup?
Elana says
Thanks for your feedback Monique and Karen! My vegan readers will not use honey so agave is a suitable alternative for them :-)
bill says
Hi There,
Just wondering if you have ever stored by freezing or how long they last in the fridge?
Thanks so much.
Sheryl says
Elena;
Just discovered your website and think I have made 25% of it already. Wonderful recipes. This recipe is wonderfully tasty but I too can not get these to stay together. They just crumble apart making it hard to use as I want as a take-along morning snack.
Can you give some tips?
Herobrine says
Do you have any other breakfast bar recipes???
Tracey says
Hi there. I wanted to let you know about a successful substitution that I made with your recipe. I have a low tolerance for almonds – small quantities are okay. This said, I used 1 cup of finely ground walnuts (SO many health benefits in walnuts) plus 1/4 cup of brown rice flour and 3 tbsp of ground chia seed. I baked them in a pyrex 8 inch at 375 degrees (slightly hotter than the recipe recommends) for 20 minutes. They cooled and I tasted some before popping them into the fridge to truly set. They were great. Thanks for the recipe. I have a go-to muffin recipe (GF)that i make for most mornings but needed a change. These will be wonderful.
Rayna says
These bars are the best! And always a hit with friends!
Grace says
I am so excited to make these bars. I was just looking for a recipe like this.
Thanks for this wonderful recipe.
Bailie says
I love these, but every time I have made them, almost half of the pan crumbles apart instead of staying in bar form. I’m wondering if you have any suggestions? I’m using Bob Red Mills Almond Flour, which is coarser. Should I try throwing the flour in the vitamix first to make it more fine? The only changes I have made is by using whatever oil I have on hand (olive, canola, vegetable, coconut, etc)
Nancy says
Bailie,
I have had that problem as well even when following the recipe, So when I take them out of the oven, I press them down with a metal spatula,when I cut them in pieces, and they stick together better!
Carrie says
Okay, I’m officially a fan now. This is the first recipe of yours I have made and it was out-of-this-world delicious. The bars didn’t survive long enough to make the 2-hr cooldown, they were just too good. Thank you for sharing these with the world!
Daphne says
Thanks so much for sharing this. My husband is having a hard time adjusting to his new gluten free diet, and this is the first recipe I’ve made that he actually loves to eat.
I like the recipe as written, but I’ve also experimented with substituting some oats, to cut down on the fat, calories, and cost. I baked some this morning, taking out 1/2 cup almond flour and adding 3/4 cup quick oats, and they turned out nicely.