Beautiful Breakfast Bars

Edited Cover

Well today we’re definitely learning the problems with leaving a post two weeks to write – my memory isn’t as good as it used to be! Or rather, should be, since just because I’ve had a birthday recently doesn’t mean that I’m old. I definitely feel it though – my parents threw a party last night and I went to bed before everyone had left! I just can’t stay up socialising until 2am anymore, I need my sleep! One thing that would have made this morning a lot, lot easier is if I’d had a box full of Beautiful Breakfast Bars available to eat. Alas, unfortunately I’m stuck with my parent’s larder to satisfy me, so we ended up with a piece of toast. Looking forward to getting back to my own fridge tomorrow!

Beautiful Breakfast Bars
(Makes 9)

IMAG0674

These were inspired by Oh She Glows’ Basic Oatmeal Squares, and were the perfect opportunity to try out more aspects of my new food processor.

You will need:

9 dried dates
3 small bananas
2.5 cups rolled oats
3 tbsp chia seeds
9 tbsp ground flax + cocoa mix (I used this one, w/ berries. You could use regular ground flax seeds but replace one or two of the tablespoons with cocoa)
1 tsp baking powder
1/4 tsp himalayan salt
1.5 cups almond milk
1/2 cup maple syrup
2 tbsp chunky peanut butter (can use almond)
1 tbsp vanilla extract
30g mixed seeds (I used Graze Box’s Omega Booster seeds, a mix of sunflower seeds, pumpkin seeds and golden linseeds)

First, pre-heat the oven to 170C/350F, and line a steep-sided baking tray (or square/rectangular cake tin) with baking paper.

The next task is also the one that made me the most excited. It’s time to get out the food processor! Add a cup of the rolled oats to it and process until you’re left with a coarse flour. Of course, you can also just buy oat flour, but this is by far the more fun method. And it’s like magic! It’s so exciting! I realise described the food processor as “like magic” in my last post, but sue me. I love it.

IMAG0660

Next, you’ll need to split your ingredients into wet and dry. In a large mixing bowl combine all your dry ingredients – the freshly made oat flour, the remainder of the oats, chia seeds, flax seeds, cocoa powder if using, baking powder, cinnamon and salt. In another bowl, combine the wet ingredients – mash two of the small bananas together, then add the almond milk, maple syrup, peanut butter and vanilla extract. Whisk to combine it thoroughly.

IMAG0665

Add the liquid mixture to the dry mixture, and mix together thoroughly. Chop the dates and remaining banana into pieces, then fold them in.

IMAG0666

This is a breakfast dish, so it’s not overly sweet. The dates add the main burst of sweetness, so how big you chop them will make a difference to how the sweetness is distributed throughout the squares. You can always add more fruit, and experiment with what you enjoy the most. I’m sure adding a handful of dark chocolate chips wouldn’t go amiss either.

Pour the mixture into the lined baking tray.

IMAG0667

As you can see, I went a little overboard with the baking paper. Smooth out the mixture so that it’s evenly distributed throughout the tray (dropping the tray from a few inches onto the counter can help a little), then trim the edges of the paper to neaten everything up.

IMAG0669

Bake for around 40 minutes, until it feels springy to the touch. Place the tray on a cooling rack for about 15 minutes before you even try to peek at what’s under the paper. I made the mistake of trying to peel it away too early initially, and a lot of it got stuck. As much as it’s a pain to wait, let it cool!
After 15 or so minutes, you can remove the bake with the paper from the tray, and continue allowing it to cool on the rack. Once they’ve pretty much completely cooled, you can divide them into bars. The recipe makes enough for about 9 even squares, with some scraps to instantly reward you for your patience!

IMAG0673

And there we have it! Nine beautiful breakfast bars, just enough to last you – if you’re anything like me – about four days? They’re just too good to have exclusively for breakfast! Try them out and let me know what you’d add to them…. chocolate? Berries? More banana? More seeds? The possibilities are endless!

Beautiful Breakfast Bars
 
Prep time
Cook time
Total time
 
Nine beautiful bake-ahead breakfast bars.
Author:
Recipe type: Breakfast
Cuisine: Breakfast, Vegan
Serves: 9
Ingredients
  • 9 dried dates
  • 3 small bananas
  • 2.5 cups rolled oats
  • 3 tbsp chia seeds
  • 9 tbsp ground flax + cocoa mix (I used this one, w/ berries. You could use regular ground flax seeds but replace one or two of the tablespoons with cocoa)
  • 1 tsp baking powder
  • ¼ tsp himalayan salt
  • 1.5 cups almond milk
  • ½ cup maple syrup
  • 2 tbsp chunky peanut butter (can use almond)
  • 1 tbsp vanilla extract
  • 30g mixed seeds
Instructions
  1. Pre-heat the oven to 170C/350F, and line a steep-sided baking tray (or square/rectangular cake tin) with baking paper.
  2. Add a cup of the rolled oats to the food processor and process until you’re left with a coarse flour.
  3. In a large mixing bowl combine all your dry ingredients – the freshly made oat flour, the remainder of the oats, chia seeds, flax seeds, cocoa powder if using, baking powder, cinnamon and salt.
  4. In another bowl, combine the wet ingredients – mash two of the small bananas together, then add the almond milk, maple syrup, peanut butter and vanilla extract. Whisk to combine it thoroughly.
  5. Add the liquid mixture to the dry mixture, and mix together thoroughly.
  6. Chop the dates and remaining banana into pieces, then fold them in.
  7. Pour the mixture into the lined baking tray.
  8. Bake for around 40 minutes, until it feels springy to the touch. Place the tray on a cooling rack for about 15 minutes before you even try to peek at what’s under the paper.
  9. After 15 minutes, remove the bake with the paper from the tray, and continue to cool on the rack.
  10. Once completely cool, divide into bars/squares as desired.

 

Facebooktwittergoogle_plusredditpinterestlinkedintumblr

Leave a Reply

Rate this recipe: