Vegan Breakfast Bars | Healthy Breakfast Ideas | Breakfast Bars for Kids & Adults | Breakfast Bars
I created this recipe circa 2006 when I was in fitness full time. I helped manage private fitness centers and studios, as well as personal trained clients and taught group exercise classes 6 days a week. During that time, I used to stop at this vegetarian spot, and they made something similar to this. It was in a cookie form, and it sparked me to get to work on creating a healthy and densely packed breakfast item. Breakfast is hard for lots of people, so I wanted to make something that could help make it easier!
I sold these to some of my clients and students, and then years later I brought this recipe back when I had my organic baking company! That being said, the recipe has been tried and true for 15 years at this point, and it’s just as good today as it was then. It’s refined sugar free. Packed with oats and protein and healthy fats! They’re moist and freeze really well when packaged individually. What more could you ask for?!
I always made two versions – cranberry and chocolate chip. I think they’re both delish, yet it totally depends what type of person you are, or what kind of mood you’re in?! The recipe is easy enough to split in half and then add whichever accessory items you’d like to each of the halves. Problem solved! Best of both worlds!
And to be honest, I started with spelt flour – went away from it – and came back to it. Spelt, if you’re not familiar, is simply an ancient form of wheat. It’s got a bit more nutrition that regular wheat flour, as we all know our ancestors just carry a little something hearty that we don’t! If you don’t have spelt flour, that’s totally fine! I would use regular Unbleached wheat flour instead, and you’ll be just fine! The spelt gives it a slightly softer texture, yet they’re both freaking good!
I have a mini bar baking pan to make these, yet honestly you can just make them in a muffin pan. You can check out one I found from Wilton and snag it here! I’ve never tried to make it into a bread loaf and then just cut slices, or an 8×8 pan and cut them up that way, yet I’m sure you could?! Whatever the shape – delicious is delicious! Like who really gives a shit?! HA!
Healthy Breakfast Bars – Vegan
Ingredients
Wet Ingredients
- 1/2 Cup Unsweetened Applesauce
- 1/2 Cup Pure Maple Syrup *Please only use PURE maple syrup!
- 1/4 Cup Almond Milk *Or milk of choice.
- 1/2 Tbsp Vanilla
Dry Ingredients
- 1 1/3 Cups Quick Oats *Ground Up Preferred
- 3/4 Cup Spelt Flour (Or Unbleached Wheat Flour) *Will use slightly less than this!
- 1/2 Cup Raw Walnuts *Chopped
- 2 Tbsp Ground Flax Seed *I use golden.
- 1 Tsp Himalayan Sea Salt
- 1 Tsp Baking Soda *Aluminum Free
Mix Ins
- 1/2 Cup Mini Vegan Chocolate Chips *Can use Enjoy Life or chopped HU Kitchen chocolate gems.
- 1/2 Cup Dried Cranberries *Ideally fruit juice sweetened.
- 1/4 Cup Shredded/Dry Coconut
Instructions
- Preheat oven to 350º (F). Prepare mini bar or muffin pan by coating with light spray.
- Pulse oats in a food processor or Ninja or VitaMix. You don't need them to be a full on flour, yet I just prefer them broken down a bit. This step IS NOT a must, yet I just prefer the extra step.
- Add the dry ingredients into a medium-sized bowl: oats, flour, walnuts (chopped), ground flax, sea salt & baking soda. Mix until combined.1 1/3 Cups Quick Oats, 3/4 Cup Spelt Flour (Or Unbleached Wheat Flour), 1/2 Cup Raw Walnuts, 2 Tbsp Ground Flax Seed, 1 Tsp Himalayan Sea Salt, 1 Tsp Baking Soda
- Mix liquid ingredients together in a separate small bowl or large liquid measuring cup. Stir well.1/2 Cup Unsweetened Applesauce, 1/2 Cup Pure Maple Syrup, 1/4 Cup Almond Milk, 1/2 Tbsp Vanilla
- Add wet ingredients to dry ingredients and stir until well combined. No need to overmix!
- Add mix ins of choice! Whatever you want – go for it! Or split the batter in half and go crazy!I love plain chocolate chip, yet adding coconut with them is quite beautiful! You can also even add in some orange zest with the cranberries to flavor it up that way, too!Raisins and 1/2 tsp cinnamon are quite delectable, as well.1/2 Cup Mini Vegan Chocolate Chips, 1/2 Cup Dried Cranberries, 1/4 Cup Shredded/Dry Coconut
- Spoon mix into mini bar pan or muffin tins about halfway full.
- Place in oven and bake for approximately 15-20 minutes until they have risen and a toothpick entered in the center comes out clean.
- Once done, remove from the oven and place on a rack to cool. Carefuly take a butter knife and ring the edges of the mini bars or muffins to lose them from their sides. You can of course use liners for both pans, too!
- Enjoy once cool! Or individually wrap in baggies and throw in a larger baggie and freeze them for up to 2-3 months. To eat, simply take them out and let them thaw at room temp for an hour or so.
So there you have it folks. I look forward to hearing how you all opted to flavor them! It’s fun to use some creativity when baking. One last idea I’ll throw out – BLUEBERRY! You can always add frozen or fresh blueberries into the mix and bake away! They generally add out a bit of excess fluids, so be mindful of that and their baking time. Yet made in muffin form – these create some bomb ass bites!
Cheers!