My Breakfast Bar recipe
I’ve had so many people ask me lately for the recipe to make my breakfast bars! I make them every week for my girls, they are easy, healthier than cereal, convenient and delicious. One of the reasons that it’s taken me so long to post the recipe is that I change it all the time and there’s really no way that you “have to” do this, it’s up to what you like. Sometimes I add bananas, sometimes I don’t, if you don’t like coconut, don’t use it, make it your own! Here is the base recipe that I go by but if I’m out of oatmeal, I add more quinoa, I really change this a lot. As long as you have eggs and flour and the ratio is right, use whatever you want. I prefer to have my kids eat a gluten free breakfast, so that’s my only thing, keep your flours gluten free to keep this high protein and low on the starch.
1 cups brown rice flour ( or white rice flour)
1 cup coconut flour
2 cups of almond flour (packed) ( or any nut flour)
3 mashed bananas (preferably very ripe)
3 tsp baking powder ( optional)
2 tsp cinnamon (optional)
1/2 tsp salt
3/4 cup real maple syrup ( if you’re cutting back on sugar, you can use less!)
1/2 cup coconut oil ( or use olive oil if you don’t like coconut)
2 tsp vanilla extract
1/2 cup of chocolate chips (optional)
2-3 TBSP almond milk or as needed
You could also add shredded zuchinni or dried cranberries, be creative!!
This makes enough for a whole week for all 3 girls, so feel free to cut the recipe in half, if you need less!!
Now, all you need to do is mix the wet ingredients in one bowl and the dry in another, then mix them all together! I only use the almond milk if the batter is too dry after mixing. I line a 9×13 glass baking dish with parchment paper and then bake at 350 for 30 minutes, or until the edges are browning slightly.
After cooling, cut into serving size square and store in the fridge ( they need to be refrigerated for sure).
Feel free to ask questions if needed, I’m not a great recipe writer, so not sure if I left anything out!