Protein-Packed Breakfast Bars
by Rachel Gaewski • featured in The Most Delicious Breakfast Recipes Of The Year
Inspired by cupcakesandkalechips.com
Ingredients
for 24 bars
Base
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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 Chip
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6 tablespoons peanut butter -
5 tablespoons mini chocolate chips
Apple Cinnamon
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¾ cup gala apple, diced (90 g) -
6 tablespoons walnuts, chopped -
1 ½ tablespoons cinnamon -
¼ teaspoon nutmeg
Carrot Cake
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¾ cup carrot, grated (30 g) -
3 teaspoons cinnamon -
¼ teaspoon nutmeg -
3 tablespoons almond butter
Mixed Berry
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3 tablespoons almond butter -
⅓ cup Strawberries, diced (55 g) -
⅓ cup raspberries (40 g) -
⅓ cup blueberries (40 g) - nonstick cooking spray
Nutrition Info
Shop ingredients with-
Calories
450
-
Fat
15g
-
Carbs
68g
-
Fiber
8g
-
Sugar
11g
-
Protein
12g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- Divide the base dough equally between 4 medium bowls.
- Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
- Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
- Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
- Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
- 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.
- Bake for 25-30 minutes, until the edges are slightly golden brown.
- 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.
- Enjoy!
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Tips
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Steph Kiritsis
2 cups of raw quinoa will make about 6 cups of cooked quinoa. :)
2018-06-24T18:44:52Z Helpful (140) -
princessaurora
It took a lot more time than I was expecting to make all of them at once but they were delicious. I’d love if there were nutrition facts available.
2018-06-26T22:46:08Z Helpful (53) -
Liora Segal
I made it non-vegan with half the ingredients thats 2 eggs. Turns out great! You can add just about anything as toppings!
2018-07-03T13:40:28Z Helpful (33) -
Anna Wilson
These freeze really well! Grab one out in the evening when I’m making my fella’s packed meal and by the following morning, it’s defrosted so he can have it at breakfast! Great recipe :)
2018-07-09T02:31:39Z Helpful (28)
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