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.
Heidi David says
This is a FANTASTIC recipe!!! I’ve made it a number of times and wanted to share some adjustments. If you have the time, I recommend toasting all the seeds & nuts (and shredded coconut) in a 350 oven for a few minutes till golden. Really brings out the flavors. Also, because I love the taste of coconut, I add a 1/4 teaspoon of coconut extract to give it a little more coconutty oomph. I put a sheet of parchment in the pan (similar to what Elana advises for her Pumpkin Cranberry Upside down cake. Which is UNBELIEVABLE by the way.) I let the pan cool on the counter overnight. Pick it up out of the pan by the parchment, cut the 8 x 8 square into bars. They hold pretty well, a crumble here or there, but for the most part I don’t have trouble cutting them up. And of course they taste out of this world!!!! Thanks Elana for all your wonderful recipes!!
Debbie says
These are SOOOOO good! My 3 y.o. son wanted to make something with pumpkin seeds and honey in it for a bake sale at our Waldorf School May Faire, so I found this recipe (and used the agave – not honey). Although my son wouldn’t even try them because of all the whole seeds and raisins, I couldn’t stop eating them while cutting them up and everyone at the May Faire loved them. I’m handing the recipe out left and right (with attribution, of course). Thanks!!
Jennifer McLeland says
AMAZING! These were so yummy! I tasted the batter and went weak it was so tasty. Thanks. Now to see if the real critic loves them — my 3.5 yr old son.
Colleen says
Elana,
I’m going to try this in manana with date syrup rather then the agave. I think it will be great. And if it is, would you mind if we used this recipe on our web site? (With appropriate credit of course.) We would really like to offer some more tailored recipes for our celiac friends out there.
BTW, have you tried the date syrup and if so, what did you think?
This looks to be such a great recipe. So simple.
elana says
Hi Colleen,
Thank you for your comment :-)
Yes, you can use this recipe on your website with appropriate credit (please see the bottom of my site). I haven’t tried it with date syrup yet. It does sound yummy though.
Elana
cedarclose says
I made these and while they’re delicious, they’re VERY oily. Is it possible that I greased the pan with too much grapeseed oil (seems unlikely) or is this simply the recipe? Can I tweak it somehow? Thanks!!!
cedarclose says
I take this comment back– 24 hours in the fridge solved the oily problem. These breakfast bars are fantastic!
Wendy says
hmmm…
what brand almond flour are you using?
you may want to take a look at this comment: https://elanaspantry.com/breakfast-bars/#comment-12017
Cindy says
Made the Breakfast Bars 3 times. Have’nt made a good batch yet. Followed your recipe to the T.
Comes out so dry. I can’t even cut it into squares without it turning into one big crumb pile. Whats Up???
Carmen says
You deffinately need to let it cool down then cover with aluminum foil and put in refrigerator for a couple of hours. It binds when all the ingredients settle in. Then take it out and cut into pieces.
I added some choco chips to the top before I baked. My husband loves these for breakfast and spin cycling class. Very delicious!
christine k says
I just made these using the dreaded Bob’s Red Mill almond meal/flour and they turned out pretty darn good. Hallelujah, I can have baked goods again! Can’t wait for my almond flour from nuts.com to arrive so I can try them again. Thanks for the recipe!
robin says
Why is Bob’s Red Mill dreaded? I LOVE Bob’s Red Mill Almond flour and have made Sally Fallon’s awsome almond meal tapioca flour cookies with it for years. Besides when Bob Moore turned 81, to celebrate he gave back to his employee’s by creating an employee share-holder plan. What a COOL guy! I can’t imagine anyone throwing rocks at such a great person who has worked in a very competitive industry without losing his moral compass or caving in to the constant pressure to lower standards in order to increase profits! So many of the excellent health food companies have been gobbled up by Big Agribusiness and he has guaranteed that this won’t happen to his company now by making his employee’s co-owners. Wow! What a great guy and what a great company!
Says me. :)
Robin
robin says
OOops, brain fart. Sally Fallon has a cookie recipe for almond meal and arrowroot. Don’t ask me where the tapioca comment came from, must have read it in an earlier post and the word slipped past the censors. haha
robin
katie h says
Made these last weekend and they were delicious!! Parts of mine held together and parts were crumbly (thanks Eileen for the tip to cool them in the fridge before cutting – will try next time), but either way, I loved them and will make them again soon. Thanks, Elana!!
Alchemille says
Going Paleo, you can try adding an egg or egg substitute such as 1 tbsp flaxmeal mixed with 3 tbsp water.
Both options are paleo friendly ;).