It’s going on week 2 of my New Year’s Resolution of trying to eat healthier and so far, the first half of the first week did not go well. Part of the problem is a new school schedule with the girls but the other part is me not taking accountability of the changing timetable and doing something right away. A couple of days passed before I realized I needed to up my game quick and couldn’t wait for the weekend so came along the decision to make these delicious Almond Butter Breakfast Bars.
I love these bars because they are filling, healthy, and quick to make. You can absolutely substitute peanut butter for the almond butter or even sun butter if you have a family member allergic to nuts. I did use almond flour in this recipe which you can substitute for any flour of your choice. And to make them vegan – simple, substitute the honey for agave. That’s the best part of this recipe – it’s versatility.
Here are some great nutrition benefits of these delicious bars:
- Great source of protein at 7.25gm in each serving
- Provides 20% of your DRI Iron
- Great source of Fiber and Vit. E
- Healthy option for a grab and go breakfast that is nutrient dense rather than carb dense
So, what are you waiting for? You have got to try these delicious bars. Let me know what you think! From my kitchen to yours, I hope you enjoy these delicious Almond Butter Breakfast Bars!
Here are the tools I used:
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!
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
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.