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.
- 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
- 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.
Dana (it's Irish--soft a) says
Forgot to mention. When you roast raisins, they get all caramelized and chewier. Hence the disappearing act in the first batch.
Thanks Dana :-)
Dana (it's Irish--soft a) says
Thanks for all your recipes. I am allergic to wheat, peanuts, milk and eggs and more. I ignored that fact for many years and dealt with emotional, mental and physical symptoms before finally kicking the typical American diet. I feel so much better but it’s tough to find food I want to eat. I’ve been gluten free at least 14 years but just recently gave up the rest. (peanuts made me angry–ick). I feel clear headed and able to cope again. I’ll be a regular recipe tester now. Thanks so much.
You’re welcome Dana!
This is my go to breakfast bar for my work week! Every time I make them I do something a bit different; coconut oil vs grapeseed, or honey vs agave, dark chocolate chips vs raisins. I have permanently started added flax seed which I love!
Thank you so much for sharing!
You’re welcome Janelle!
Do you think you could use coconut flour instead of almond flour?
Tammy, almond flour and coconut flour are very different. Here’s more info on that for you:
I’m still fairly new to cooking with almond and coconut flours, but in the recipes I’ve seen, usually only a fraction of the total flour amount is coconut if it’s being baked. I think coconut flour on it’s own is not particularly tasty. I’ve only tried Honeyville almond flour and like it very much; I’ve ordered it off Amazon in the past.
Love your easy, common sense approach…and of course these bars!
Thanks for this incredibly easy and healthy recipe! I just whipped up a batch this morning. I couldn’t wait the 2hrs of cooling time to taste them because they smelled so yummy! They’re amazing!! I’m glad I made a double batch for the weekend. :-)
These bars are insanely good. I have made them so many times and use different things like dried apples, dried pears, figs, walnuts etc. wow!!! Never buying another store bought breakfast bar ever again! You are a legend!!!!
A dell says
L love it it is great.
I substitute currants for raisins, 1/4 cup brown teff for almonds and occasionally add 1/4 cup flax seed meal. I prefer olive oil instead of grapeseed oil. My blood sugar levels always remain stable after eating this breakfast bar. Great recipe that allows for custom variation!
I’ve made this recipe so many times now. The first time I made it, I didn’t have any raisins so I substituted dried cranberries and now I use dried cranberries every time I make them. I also use maple syrup instead of agave. Family and friends are crazy about this recipe. Every time I make a batch, they disappear almost immediately. Fortunately, this is such a simple recipe. Absolutely delicious and now one of my “go to” recipes when I want to make a treat for friends and family. Thank you Elana! I love your site and recipes.