87% would make again
Protein-Packed Breakfast Bars
featured in The Most Delicious Breakfast Recipes Of The Year
Tasty Team
Inspired by cupcakesandkalechips.com
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
- Calories 465
- Fat 16g
- Carbs 69g
- Fiber 9g
- Sugar 11g
- Protein 13g
Estimated values based on one serving size.
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!
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
- Calories 465
- Fat 16g
- Carbs 69g
- Fiber 9g
- Sugar 11g
- Protein 13g
Estimated values based on one serving size.
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!
Inspired by cupcakesandkalechips.com
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