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87% would make again

Protein-Packed Breakfast Bars

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

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

Fillings

    Peanut Butter Chocolate Chip

    • 6 tablespoons peanut butter
    • 5 tablespoons mini chocolate chips

    Apple Cinnamon

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

    Carrot Cake

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

    Mixed Berry

    • 3 tablespoons almond butter
    • ⅓ cup Strawberries (55 g), diced
    • 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.

    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 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!