Almond Butter Breakfast Bars
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!
Almond Butter Breakfast Bars
Ingredients
- 1 ½ c old fashioned oats
- ½ c almond flour
- ½ c ground flaxseed
- 1 Tbsp cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- 3 bananas, ripe
- ½ c applesauce
- ½ c almond butter, divided
- 3 Tbsp honey
Instructions
- Preheat oven to 350 degrees F. Spray an 8x8 pan with cooking spray.
- Combine oats, almond flour, flaxseed, cinnamon, salt in a bowl.
- In a separate bowl, mash bananas, and add applesauce, honey, 1/4 c almond butter, and vanilla. Mix well.
- Add dry ingredients to wet and mix well to combine.
- Spread into a greased pan.
- Bake for 20 minutes, remove from oven and spread remaining 1/4 c almond butter over the top.
- Bake for 10 more minutes. Butter will have tiny bubbles over the top which is normal.
- Cool completely in fridge then cut into bars.
- Wrap individually and store at room temp for up to 1 week.
Notes
** Substitute with peanut butter or any nut/seed butter 1:1 ratio
**Keep at room temperature as it will become too hard in the fridge.
Here are the tools I used:
