Super Energy Breakfast Bars
One of my go-to food staples. These Super Energy Breakfast Bars really are all good; high in nutrients, fiber and protein with very low sugar and no saturated fat. And very kid-friendly! The ingredients are easy to find, even a good chain grocery store should have them. These hearty oat bars store and travel really well too, perfect for on the go or on the road. While the ingredients list looks long, the prep is very easy and the recipe makes enough for at least a week, they’re quite dense. I like to whip up a batch on the weekend and enjoy them all week long! If you bake more than 5 days’ worth, consider freezing some of the bars for later.
Note: I recommend using an 8 or 9” square baking pan or dish, but don’t let that throw you off track. Substitute a cake pan or similar in a pinch.
- 3 cups steel cut oats, spelt, rye or tricale
- 1 ¾ cups rice milk (or substitute any plant milk), keep ½ cup reserved
- 2 tsp. vanilla extract
- 1 tbsp. coconut oil
- ½ cup 100% peanut butter or almond butter (made without added sugar or other ingredients)
- 1 ripe banana
- 3 tbsp. chocolate or vanilla protein powder (Vega Protein Smoothie is our favorite)
- 1 -2 cups fresh or frozen blueberries
- ¾ cup raw sunflower or pumpkin seeds
- 2 teaspoons cinnamon
- ½ tsp. salt
- 1 – 2 tsp. stevia (optional)
Add oats to a large mixing bowl, and pour in 1 cup rice milk and vanilla. Mix well to combine, then let stand for at least 2 hours and up to overnight.
Preheat your oven to 350 degrees. Thinly spread coconut oil along the inside surface of an 8 or 9” square baking dish to prevent sticking. Add banana, oats and remaining ½ cup rice milk to your blender or food processor and puree until smooth. Pour into oat mixture and add remaining ingredients. Stir until well blended.
Spoon the mixture into the pan, spread evenly and pat it down with a large spoon or spatula. Bake at 350 for 30 minutes, then turn off the oven and leave the pan in for at least 15 minutes longer (or until the oven is cool). Cut into squares and serve. Store covered and refrigerated for up to 5 days.