I love breakfast! I’ve always been a huge fan of any breakfast foods, and I try my best to eat a healthy, well-balanced breakfast. Don’t get me wrong, I thoroughly enjoy the occasional french toast or really, donuts, haha, but obviously not everyday. During the week life can get busy, so finding a breakfast that is easy to make ahead of time, and is grab and go, is awesome!
These breakfast bars are packed with protein from LOTS of different sources. They contain pistachios, almonds, flaxseed, walnuts, pepitas, hemp hearts and almond butter. Plus, some agave syrup, applesauce and dried blueberries to sweeten it up. These are not only incredibly easy to make, but super delicious and filling! I had one this morning, along with an apple, and my stomach is very satisfied.
This recipe is also very easy to substitute out flavors and add in others. Instead of dried blueberries, raisins, dried cranberries or really, any dried fruit could work! Next time I make these, I may try something different. If you’re not a fan of some of these nuts, exchange them for some you do! If you omit any ingredients however, make sure you adjust another nut to make sure these hold up okay.
Below is the recipe for you to enjoy!
This recipe was adapted from Inspired Edibles
Protein packed breakfast bars!
- 1 + ½ cups Gluten Free Oats
- ¾ cup slivered almonds
- Heaping ½ cup dried blueberries
- ½ cup pistachios
- ⅓ cup ground flaxseed
- ⅓ cup walnuts
- ⅓ cup pepitas
- ¼ cup hemp hearts
- ⅓ cup pure agave or maple syrup
- ¼ cup unsweetened apple sauce
- 1 cup almond butter
- Line an 8″x 8″ (or so) baking pan with parchment so that the paper hangs over the edges.
- Combine the first 8 ingredients in a large bowl and mix to combine.
- Add agave and apple sauce and mix to combine.
- Add almond butter to mixture and mix until combined.
- Place batter in prepared pan pressing down firmly with palm of hands, distributing as evenly as possible.
- Allow pan to sit in freezer for approximately 1 hour.
- Remove pan from freezer. Lift singular slab from pan by lifting up on paper. Set slab down and gently peel paper away. Slice into 16 bars.
These bars keep best in the freezer or fridge.
Substitutions: Instead of dried blueberries, raisins, dried cranberries or really, any dried fruit could work! Exchange nuts you don’t like, for ones you do. If you omit any ingredients however, make sure you adjust another nut to make sure these hold up okay.
One thought on “Blueberry Breakfast Bars – Vegan & Gluten Free”
They look so full of goodness!
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