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Protein-Packed Breakfast Bars

by Rachel Gaewski featured in The Most Delicious Breakfast Recipes Of The Year


for 24 bars


  • ¼ cup
    flax meal (40 g)
  • ¾ cup
    water (180 mL)
  • 6 cups
    rolled oats (540 g)
  • 6 cups
    quinoa, cooked (1 kg)
  • 4 teaspoons
    baking powder
  • 1 teaspoon
  • 1 cup
    maple syrup (220 g)
  • ½ cup
    refined coconut oil, melted (120 mL)
  • 2 teaspoons
    vanilla extract
  • 4 ripe bananas, mashed


Peanut Butter Chocolate Chip

  • 6 tablespoons
    peanut butter
  • 5 tablespoons
    mini chocolate chips

Apple Cinnamon

  • ¾ cup
    gala apple, diced (90 g)
  • 6 tablespoons
    walnuts, chopped
  • 1 ½ tablespoons
  • ¼ teaspoon

Carrot Cake

  • ¾ cup
    carrot, grated (30 g)
  • 3 teaspoons
  • ¼ teaspoon
  • 3 tablespoons
    almond butter

Mixed Berry

  • 3 tablespoons
    almond butter
  • ⅓ cup
    Strawberries, diced (55 g)
  • ⅓ cup
    raspberries (40 g)
  • ⅓ cup
    blueberries (40 g)
  • nonstick cooking spray
    Calories 450
    Fat 15g
    Carbs 68g
    Fiber 8g
    Sugar 11g
    Protein 12g

Estimated values based on one serving size.



  1. Preheat the oven to 375°F (190°C).
  2. To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
  3. In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
  4. Divide the base dough equally between 4 medium bowls.
  5. Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
  6. Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
  7. Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
  8. Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
  9. Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
  10. Bake for 25-30 minutes, until the edges are slightly golden brown.
  11. Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
  12. Enjoy!




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