Fully Loaded Breakfast Bars from ‘My New Roots’
From Yahoo Food’s Cookbook of the Week: My New Roots
Fully Loaded Breakfast Bars
Makes 10 large bars
There are plenty of pre-made convenience breakfast bars, cookies, and pastries on grocery store shelves these days, but if we look past the highfalutin’ health claims and go straight to the ingredient list, are they really doing us any favors? It’s time to ditch the plastic packaging and make your own handy breakfast-to-go. These insanely delicious bars are loaded with whole-food fiber, protein, healthy fats, real fruit, and even beans. Yes, it’s true, and they still taste great! Perfect for kids, and for the kid in us all, so make a batch or a double batch, store them in the freezer, and have something to look forward to every single morning.
1 tablespoon chia seeds
3 1⁄4 cups gluten-free rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon fine sea salt
1 1⁄2 cups cooked white beans, such as navy, white kidney, or Great Northern (about one 15-ounce can)
1⁄4 cup coconut oil, melted
1⁄4 cup pure maple syrup or raw honey
Grated zest of 1 organic orange
1⁄4 cup unsweetened applesauce
1 teaspoon vanilla extract
1⁄3 cup chopped unsulfured dried apricots
1⁄4 cup raisins
1⁄4 cup pumpkin seeds
2 cups organic, non-GMO cornflakes (optional)
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Combine the chia seeds with 3 tablespoons water in a small bowl, and set aside for 15 minutes to gel.
Pulse 1 1⁄4 cups of the oats in a food processor until they resemble a very rough flour. Transfer the flour to a large mixing bowl and whisk in the remaining 2 cups oats, baking powder, baking soda, cinnamon, and salt.
Pulse the beans with the coconut oil in the food processor until the mixture is creamy. Add the maple syrup, orange zest, chia gel, applesauce, and vanilla extract, and pulse until smooth.
Pour the bean puree over the oats mixture and stir until everything starts to come together. Add the apricots, raisins, pumpkin seeds, and cornflakes and stir to combine—you may need to use your hands at this point.
Shape the dough into 10 equal balls, and then flatten each one into a patty shape. Transfer them to the prepared baking sheet. Bake for 15 to 18 minutes, until the bars are golden. Let cool completely before enjoying. The bars can be stored in an airtight container at room temperature for 1 week, or in the freezer for up to 1 month.
More breakfast recipes to wake up to:
Avocado egg in a basket recipe
