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Protein-Packed Breakfast Bars

by Rachel Gaewski

Ingredients

for 24 bars

Base

  • 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
    salt
  • 1 cup
    maple syrup (220 g)
  • ½ cup
    refined coconut oil, melted (120 mL)
  • 2 teaspoons
    vanilla extract
  • 4 ripe bananas, mashed

Fillings

  • peanut butter chocolate candy
  • 6 tablespoons
    peanut butter
  • 5 tablespoons
    mini chocolate chips

Cinnamon Apple

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

Carrot Cake

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

Mixed Berry

  • 3 tablespoons
    almond butter
  • ⅓ cup
    strawberry, diced (55 g)
  • ⅓ cup
    raspberry (40 g)
  • ⅓ cup
    blueberry (40 g)
  • nonstick cooking spray

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Preparation

  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 thicken.
  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 a 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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