When I decided to start a blog I knew right away that this would be my very first post. These breakfast bars have been my constant companion over the last 8 years. They gave me energy through my career as a high school chemistry teacher. They helped me grow all the necessary parts of our very first tiny little human…and the second…and the third. These bars sustained me as we moved across the country away form all our friends and family. Every night when my head hits the pillow and I close my eyes, I know one of these beauties will be waiting for me when I wake up. I love them. Truly I do.
I am a creature of habit. I eat one of these bars every.single.morning with my favorite green smoothie. People don’t understand me. “Don’t you get tired of eating the same thing?” They ask. “Wouldn’t you rather mix it up?” They say. No, I don’t believe I would. But I am grateful for your concern about my lack of breakfast-food variety. 😉
I have tried mixing it up in the mornings, but it’s no use. I find myself wishing I had just eaten one of these. So if it ain’t broke I won’t fix it and I’ll just keep on keeping on. Plus, these bars are full of fiber, protein, potassium, omega-3s, and deliciousness. They are gluten AND dairy free, but they are hearty enough to keep you full for hours. What’s not to love?
Look at that wave of ooey-gooey peanut butter daydream (yet it’s reality). I mix two different types of peanut butter to make the top layer just because, why not?
While they are baking the peanut butter on top begins to bubble. They come out with these little peanut butter sinkholes. Excuse me as I dive on in.
Dear breakfast bars, to me, you are perfect. Love, Laura.
- 1 ½ cup quick cooking oats (can use old fashioned but they will be chewier)
- ½ cup almond meal
- ½ cup flaxseed meal
- 2 tsp ground cinnamon
- ½ tsp salt
- 1-2 TBS protein powder (optional)
- 1 tsp vanilla
- 2 bananas, ripe and mashed
- ½ cup applesauce
- 2 TBS creamy peanut butter
- 2 TBS honey (or maple syrup for vegan option)
- More peanut butter for the top (about ¼ cup)
- Preheat oven to 350 degrees F. Grease an 8x8 square baking dish
- In a small bowl combine the dry ingredients (oats, almond meal, flaxseed, salt, cinnamon and protein powder if using), set aside.
- In a large bowl mash the banana. Add applesauce, honey, 2 TBS peanut butter and vanilla. Mix well.
- Stir dry ingredients into wet until combined. Spread mixture into the pan (should be moist but NOT soupy).
- Bake 20 minutes (should be slightly brown around the edges and top should be set), remove from oven and spread peanut butter over the top of the bars (I like a really thick layer of peanut butter but it’s to your own preference)
- Continue baking for 10 minutes more or until firm and lightly browned around the edges. At this point the peanut butter layer will have tiny little bubbles in it.
- Cool completely in the refrigerator and cut into 6 or 9 bars. Wrap each with plastic wrap and store in an airtight container in the fridge for a quick grab and go breakfast!
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