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.
Needful Things says
I would love to make these right away – especially since I have everything on hand ,however, agave syrup gives me a very bad headache. What could I substitute it for? Would a mild honey work just as well in this recipe? Thanks in advance!
Jacqueline says
I use honey and it comes out perfectly. I also use coconut oil instead of grapeseed oil. I melt the honey and coconut oil via double boiler method, and I do put them in the fridge before cutting….they hold together pretty well with some minor crumbling at the edges. Oh, and I sprinkle shredded coconut on top…it browns up nicely and really adds to flavor! Oh, and lastly, I don’t love using raisins; my health food store has date pieces coated in oat flour (to prevent them sticking together)…so yummy! I know there is a concern re: oats and gluten and/or cross- contamination so be careful if you have to be 100% GF. And I do use Bob’s flour and have no problem.
Anna Wratislav says
Just wanted to say how much I love your website and especially this recipe, it is my go to every week.
Gilly says
These are fantastic! I just made my 4th batch and I have tried subbing different nuts, seeds and chocolate chips with success. I bought the almond flour that Elana recommended .
Hideko says
Hi there, I just tried making these breakfast bars…….YUMMY! But the only thing is that they did not stay together well. What did I do wrong?
Jen says
I added about 1 T cinnamon and 1 t nutmeg to this recipe – delicious!
Susan Pierce says
Any idea on breakdown of calories, fat etc on these breakfast bars? Thanks, Susan
Lisa says
I substituted natural apple sauce and truvia in place of agave for a GF/SF version also added pistachios and sf chocolate chips
Yum yum yummo!! as said by a 8 and 4 1/2 year old!
debre coons says
so, I made these great breakfast bars, and I would have to say I cheated a bit, I added a few crandberries to the till, a half handful of flax seed and a big no no chocolate chips. These kind of replaced a really great fatty snack that my kids love. It was a big hit. I looking at all the different ways I can make this lovely treat, packed full of protein, and good fats. Thanks
Leese says
LOVE these. Like others, they were a bit crumbly when I tried to cut them fresh from the oven, so I stuck the entire pan in the freezer for an hour or so until they were very firm, but still able to be cut with a butter knife (with some effort). I made these for a weekend at the cabin with people who *ahem* are not very attentive to what they consume. One guy grudgingly grabbed one “What are these?” and proceeded to admit he’d never eat anything like this normally. He had thirds, maybe 4ths, in one sitting. Between the 4 of us, we ate the entire batch in one day. Grudging Guy even admitted that “I’m surprised. This hippie food is actually really good”. So there you go. They’re that good. I LOVE them – perfect blend of sweet and salty, perfect with a cup of coffee.
Kat says
Thank you so much for this recipe – we’re on the Slow Carb diet (from the 4-Hour Body) and your breakfast recipes (especially the pancakes and this one) are so good it helps me forget that we’re on a restrictive diet :)