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.
Jenn B says
I made these bars the other day and when I took them out of the oven they were still soft and fairly liquidy looking in the middle. Left them` in ano
Steve says
I am not a cook and never bake anything but I saw this recipe and it looked healthy and easy. I have no problems with gluten but I wanted to make it anyhow. They turned out amazing. As good as any brownie or cookie I can remember. How can anything this healthy taste so good. My only problem, and if anyone has a suggestion, is they fall apart to easy. What could I use to hold them together better.
Della Swartz says
My daughter and I made these and they are delicious. However, they didn’t hold together very well. Did we not cook them long enough? Need to add more liquid?
Diane says
I have made the breakfast bars a few times, and my family LOVES them! Even the picky 6-year old. However, the problem I have, is that they “fall apart” very easily, and tend to crumble. So more often times than not, we have large pieces, but not really bars. I have increased the baking time, increased the oven temp, and even had them sit in the pan longer. No luck. Can anyone offer a suggestion? I am using the exact ingredients called for, just not the Almond Flour on Elana’s website, I used the Red Mill brand that I get at my local Wegman’s market. Please help, I would love to have these stay in a bar shape!
Diane
Ruth says
I love your website and recipes! I’m trying to go off gluten to see if it helps my rheumatoid arthritis and your recipes are amazing.
I have made these twice and both times they come out very crumbly – can’t get the whole thing to stick together, as it appears in your picture. Any thoughts on what I might have done wrong? Thanks.
Regina says
I made these on a whim using whatever nuts I had in the house.
WOW!!!!
AMAZING!
Quinn says
Found these on your site while looking for recipes to use up my huge bag of almond flour. LOVE these bars!!! They are so good that we’ve made them twice already in the last week. Took your option of maple syrup in lieu of agave and dried cranberries in lieu of raisins. The entire batch was gone so quickly and my 4 year old and husband keep waiting for more! Thanks for a great recipe.
Sarah Nickolet says
I have these in the oven right now. I substituted flax meal for almond flour because my kids go to a nut free daycare and school. Also instead of slivered almonds I used some gluten free cheerios although next time I may use some chopped dried mangos or maybe just increasing the pumpkin seeds and sunflower seeds. I’d love to add some dark chocolate chips too…but they aren’t allowed chocolate at daycare/school. It’s maddening! My girls can’t have dairy, soy, or corn. One can’t have gluten and strawberries and the other can’t have oranges. Neither of them like any of the commercial gluten free products (thank goodness since they are hideously expensive). These look amazing…hopefully they are the snack they like!
After reading reviews, hope mine don’t come out crumbly! I may add an egg next time…just for extra gooey nutrition and stick-togetherness….but only if they come out crumbly as I am not sure how the flax meal will behave as opposed to almond flour.
Sarah Nickolet says
These turned out AWESOME!!!! I am so stoked to find something nutritious and tasty and nut free for my girls!! I let them cool in the fridge before I cut them and they were perfect!
Sarah says
I made this, but it does not stay together in bar format. It crumbles very easily, and needs some kind of binder… tasty but not a bar.
Kirsten says
I am going to make these for my trip I am taking with my family tomorrow. since my mom can’t have gluten, these are going to be a great snack for us to enjoy. Thank you so much for posting this. Every recipe I have made from you has never failed.