NUT + SEED BREAKFAST BARS

August 19, 2016

If you read my medicinal coffee post, you know how important my routine in the morning is to me. If I wake up late and don’t have time to have coffee and breakfast my day is completely off. No matter how much time I give myself though, I always feel like I’m scrambling to get out the door. I love having bars ready to go to help sustain my morning zen.

I try to have my meals prepped the night before so it is just one less thing I have to worry about. These are great because I can grab one as I’m walking out the door and eat it in the car. Sometimes I’ll pack a second in case I don’t have time to sit and eat a proper lunch at work. Any nurse can relate that sometimes (sadly) lunch is just. not. happening. I would much rather scarf down another homemade bar than rely on saltines and hospital orange juice all day. Ew.

Notes: If you over bake these, though still delicious, they will be crumbly and difficult to eat on-the-go. See what I did here with my first batch I baked for 35 minutes. Also, I love this baking dish because it comes with a plastic top. Bake and store your bars in the same container means less dishes to wash AKA win, win.

NUT + SEED BREAKFAST BARS

2 cups rolled oats
1 cup quinoa
1/2 cup pepitas
1/2 cup sunflower seeds
1/2 cup peanuts
1/2 cup raisons
1/2 tsp salt
1/2 tsp cinnamon
2 Tbsp coconut sugar
1/2 cup + 2 Tbsp peanut butter
1/2 cup maple syrup
1/4 cup coconut oil

Preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper. Toast oats and quinoa in a skillet over medium heat until fragrant, about 3-5 minutes. Stir constantly, careful not to burn. Remove from heat and place in a large mixing bowl with raisons, nuts and seeds, salt and cinnamon. Stir to combine.

Heat sugar, peanut butter, maple syrup and oil in a sauce pan over medium heat, whisk until combined, about 2 minutes. Add peanut butter mixture to dry ingredients and stir to combine. Transfer to prepared baking dish and press down with your hands to evenly distribute mixture. Bake in 350 degree oven for 25 minutes. Let cool completely, preferably overnight + cut into desired bars.

Makes 12 bars

1 Comment

  • Reply Coconut Cream with Berries - Meg Beans September 9, 2016 at 8:04 am

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