Times are trying right now as we adjust to working from home, homeschooling and entertaining children at home and just keeping a normal routine for a minimum of the next month as we battle COVID-19. The first couple of days at home, my children thought we were on vacation…… well, it kind of is I suppose. In our household, that also means waking up earlier, knowing the children don’t have to pretend they’re sleeping to avoid going to school (they’re starting early!), and also, wanting to eat whatever they want whenever they want.
I decided I needed to get an upper hand in this mess and started a frenzy of organizing my pantry and creating my menu.
Over the years, I’ve learned that my munchkins are creatures of habit and though they would prefer to eschew breakfast in lieu of playing and running around or snacking all day, their bodies tell me different when we go through a tantrum. This berry bake is loaded with fiber, protein, vitamins, and great flavor, it’s a win-win.
I put this recipe of a bake together because it can loosely be termed as a breakfast bar and it’s a dump and bake deal. It’s also really easy because you make a generous amount and refrigerate the rest up to a week and pull them out throughout the week without putting in much effort. The best part is most of these items may already be in your pantry.
Completely vegetarian and easily modified to be a vegan recipe if you replace the butter with vegan butter. You can also substitute frozen berries instead of fresh or any other fruit you have on hand without compromising the integrity of the bars. Try it out and tell me how you like it.
From my kitchen to yours, I hope you enjoy! Be safe, Be healthy!
Ingredients:
1 c almond milk
1 ripe banana, mashed
1 ½ Tbsp butter, melted
1 ½ c Old Fashioned Oats
½ tsp cinnamon powder
1 Tbsp Flaxseed
½ tsp baking soda
1 tsp vanilla extract
¼ tsp salt
1 c mixed berries
Directions:
1. Preheat oven to 350ºF
2. Spray a 10×7 cake pan with nonstick cooking spray
3. Mix all the ingredients and transfer to the pan
4. Bake for 25 minutes, a few minutes longer if you prefer a crunchier bar
5. Cool for 5 minutes and cut into 1″x2″ bars
6. Wrap leftover bars individually in saran wrap and refrigerate up to 1 week.
Enjoy!
So good! Great way to use up leftover berries too!
I’m so glad you liked it and the use of vegan butter and Ripple Milk worked for you!
I had fun making it, and it tastes really good.
So glad you had fun and loved it!
The kids and I love these bars. They make a great start to the day.