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.
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.
Comments
204 responses to “Breakfast Bars”
Any chance of getting Nutritional Info?
Or even just saturated fat, sugars, protein, carbs, & fiber.
Elizabeth, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
I entered it in the lose it app. If you cut into 12 pieces it’s about 250 each
Thanks Ari!
Elana,
I have made this recipe several times and every time, it is just awesome!
My daughter is going on a Lacrosse road trip this weekend and won’t have access to the healthiest foods – I made this to give her the energy she needs to start her day. Thank you for all that you do!
Tressa, thanks for letting me know this recipe is awesome! So glad to be part of your daughter’s trip with it :-)
I’m a ‘low-carber’ with a sweet tooth. Have made a few of your recipes including the brownies & banana muffins..love that they are simple to make with only a few ingredients. Thanks Elana. Keep up the good work :-)
Suky, thanks for your comment and for letting me know you are enjoying my recipes!
I have recently gone plant based eating and love this recipe. My son is Celiac snd he loves these breakfast bars as well. I use Maple syrup instead of Agave and they are just as delicious. My husband and other son love these bars too even though they are not following my plant based diet. I eat them whenever I need snack
Judy, thanks for letting me know that your family loves these bars! We do too :-)
I’m just wondering what the difference is between almond flour and almond meal? I’ve always assumed they were the same thing when making recipes and never had anything go wrong…
Sonja, here you go!
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
I love the sound of many of your recipes but live in France and so sometimes it’s difficult to locate some of the ingredients and almond flour would be one of them. The almond meal/flour I buy seems to have the appearance of your photo, it contains no skins and I used it whenever a recipe calls for almond flour. I was interested to see you keep unused flour in freezer. Will certainly do this in future. A good tip. I’m going to try the bars and see if they are successful. Watch this space!
Libby, thanks for your comment! I hope you’ll keep me posted :-)
Hi there, these sound delicious, will it work to replace the agave with honey?
Deb, here’s a link to my Paleo Breakfast Bar recipe for you which uses honey:
https://elanaspantry.com/paleo-breakfast-bars/
Enjoy!
Elana
I am so glad I discovered this recipe. After 3 tries I have been finally able to get the right consistency. This is my 5 th batch in 2 months. My wife absolutely loves this.
I wish I could post a picture.
Mathil, thanks for your comment! I’m so happy to hear you and your wife are enjoying this recipe :-)
This is the first gluten free recipe I made. Ever since my husband and I went gluten free 3 years ago because of my celiac (DH) and his gluten sensitivity, I have made many, many batches of these bars. We each have one with our coffee every morning. I make a triple batch as muffins (24 muffins) instead of bars. We never get tired of them!
Thank you for such an awesome recipe, Elana!
Nancy, you’re welcome! I’m so happy to hear this was awesome :-)
I really like this recipe but when I made it, the finished product didn’t stay together in bars. It crumbles completely apart. If possible, please tell me what I need to do differently for next time. Thank you!
Mary, thanks for your comment! In order for these bars to hold together it is important to use one of the brands of almond flour that I recommend here:
https://elanaspantry.com/ingredients/almond-flour/
Also, if you follow the recipe and do not reduce the amount of sweetener and oil they will hold together very well :-)
Enjoy!
Elana
The brands you have recommended in your blog are not available in my area. Wondering if you have tried or heard if the Kirkland brand is okay?
Lynda, thanks for your comment. If you click the highlighted links you can get them online. That’s what I do :-)
What other oil can I substitute for the grapeseed oil?
Linda, I haven’t tried that so not sure, if you do experiment please let us know how it goes :-)
I have used coconut oil.. it works amazing!!!!
And I use real maple syrup in stead of agave ?
I make these very 2 weeks .. they go fast
Thanks Kim! I’m so happy to here that you are enjoying these bars :-)
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