Fully Loaded Breakfast Bars (Recipe from My New Roots: Inspired Plant-Based Recipes for Every Season)
This weeks post is a highly recommended recipe, and also recipe book. If you’re keen on healthy/vegetarian food, and you’ve not come across My New Roots, go get yourself a copy. It’s full of inspiration and the most beautiful food photography.
These Breakfast Bars are high in protein so you’ll feel more full, and low GI (Glycemic Index- won’t spike your blood sugar). Great for a mid morning snack.
Fully Loaded Breakfast Bars
Ingredients
- 1 tbsp Chia seeds
- 325 g 3 1/4 cup Rolled oats
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Ground cinnamon
- 1 tsp Fine sea salt
- 250 g 1 1/2 cups cooked white beans such as navy, kidney or great northern
- 60 ml 1/4 cup coconut oil, melted
- 60 ml 1/4 cup of pure maple syrup or raw honey
- Grated zest of one organic orange
- 60 ml 1/4 cup unsweetned apple sauce (I substituted with one small apple)
- 1 tsp Vanilla extact
- 60 g 1/3 cup of unsulphured dried apricots
- 30 g 1/4 cup of raisins
- 35 g 3/4 cup of pumpkin seeds
- 60 g 2 cups organic non gmo cornflakes (these are optional and I didn't use them)
Instructions
- Preheat the oven to 350°F / 180°C. 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 / 125 g 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 / 200 g 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
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