I’m so excited about this recipe for breakfast bars (basically soft granola bars)! I’ve been searching and experimenting with different ones, and this is my favorite by far! And it really lends itself to many different substitutions to fit any special dietary needs or just to use up what you already have in the kitchen.
Banana Chip Breakfast Bars adapted from~ Delicious Musings Ingredients 3/4 cup raisins 1 1/4 cups old fashioned rolled oats 3 Tbsp pastry flour 1/3 cup toasted wheat germ 1/4 cup thinly sliced almonds 1/8 cup pumpkin seeds 1/8 cup sunflower seeds 1/2 tsp table salt 1/4 tsp ground cinnamon 1/4 cup almond butter 1/4 cup coconut oil (be sure it's not solid) 2 Tbsp melted butter 1/4 cup honey 1 egg white 1 tsp vanilla extract 1/2 cup banana chips
1. Preheat the oven to 350 degrees. Line an 8 x 8 inch baking pan with parchment paper. (I used a glass pan.) Call in your 18 month old helper for assistance if needed.
2. In a large bowl stir together the dry ingredients~ raisins, oats, flour, wheat germ, almonds, pumpkin seeds, sunflower seeds, salt and cinnamon.
3. In a separate bowl whisk together the almond butter, coconut oil, melted butter, honey, egg white and vanilla until smooth.
4. Mix the wet ingredients into the dry ingredients. Stir until all the dry ingredients are evenly covered.
5. Press the mixture into your parchment lined baking pan. Be sure to press the mixture down very firmly. Top it with banana chips. Be sure to press them down firmly into the mixture.
6. Bake at 350 degrees for 25-27 minutes or until the edges begin to brown. (It may be a few minutes less baking time if you are not using a glass pan).
7. Let the bars cool in the pan on a cooling rack. Once the pan is cool enough, you can move it into the refrigerator to fully cool. This will make it them much easier to cut and result in less crumbling.
8. Once fully cooled, remove the bars from the pan (just pull out the parchment paper and the whole thing comes out easily!) Cut them into bars. Eat what you want and save the rest for later! I usually wrap the leftover bars individually in parchment paper or little baggies and store them in the refrigerator. Then, you can easily grab them to pack in lunches or for a quick snack!
9. Be sure to let your assistant enjoy the finished product as well!
Looking for more recipes? You may be interested in these past posts~