Oatmeal Almond Breakfast Bars
Hi there!
Are you having trouble fitting breakfast into your morning routine? If you work out early, then rush into the office for a meeting or an important call, having breakfast can be challenging. Let’s face it, you hardly have time for a cup of coffee!
If this is a familiar scenario, I have the perfect solution. Breakfast bars! No, not the ones you buy which are sugar-filled snacks masquerading as something healthy. No, these breakfast bars are really healthy and easy to make.
These have protein, fiber and omega 3 fatty acids. Perfect for breakfast on the go or a snack.
Oatmeal Almond Breakfast Bars
Ingredients:
¾ cup smooth almond butter (you can substitute other nut or seed butters)
½ cup granulated sugar
⅓ cup brown sugar
3 tablespoons unsalted butter, softened, plus more for greasing
1 large egg, beaten, at room temperature
½ teaspoon fine sea salt
2 teaspoons vanilla extract
1⅔ cups rolled oats
¾ teaspoon baking soda
⅓ cup unsweetened coconut flakes
¼ cup dried cherries (or another soft, plump dried fruit)
2 tablespoons sunflower seeds
1½ tablespoons flax seeds
1½ tablespoons sesame seeds
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, salt and vanilla, and mix well for about 1 more minute.
Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
Scrape dough into the prepared baking pan. Firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into about 16 bars.
*These bars are chewy. Cook them a bit longer to make them crunchy. Store them in a sealed container in the fridge. Wrapped tightly in foil they will last in your desk drawer for 5 days.