Healthy Breakfast Bars are fruity and nutty. The contrasting textures and complementing flavors make this the breakfast bar of choice. Easy too.
When you make your breakfast bars at home you can control the texture and taste. I have tried a few from the grocery store and I have never fallen in love with one.
Sometimes they are too hard and sometimes they are too sweet. Expensive too!
I watch my spending. Well, maybe not all the time. I can go crazy at Disneyland, and I love a nice hotel room and good shoes are important. Hmmm, maybe I only watch my spending with breakfast bars.
Anyway, there really isn’t any reason to buy breakfast bars at the store when you can make them at home. The only problem is that you have to use some of your willpower and only have a couple for breakfast. They taste so good!
Whether you pull up a chair or are running out the door they are delicious and a pleasure to eat.
Can Healthy Breakfast Bars Be Made Nut Free?
Yes, for sure! Any of your favorite seed would substitute for the walnuts.
As a suggestion pumpkin seeds (pepitas) would be a flavorful crunch.
Healthy Breakfast Bars and Some Tips
I mentioned above to make cuts into the batter before baking. The neatest and easiest way to do this is with a dough scraper. Now if you don’t have one of these don’t worry.
You can use a knife but I often like to use a dough scraper for cutting and separating dough. It’s quick and neat.
Another neat trick is to lay parchment paper into the pan before pressing in the mixture. Make sure the parchment paper hangs over two of the opposite edge. This makes it super easy to remove from the pan after baking.
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Healthy Breakfast Bars
- Lightly oil an 8" x 8" square pan.
- Mix flour, oats, salt and oil in a medium bowl.
- Add dates, cranberries and dried apples.
- Add the water, walnuts, sunflower seeds and mix well.
- Press into an 8" x 8" to fill out all the corners and make a connection with all the ingredients.
- Cut into squares before baking. By this I mean for you to press down with something like a metal pastry board scraper to make deep marks so that they are easy to cut apart after baking.
- Bake at 325° for 30 minutes.
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer
They defrost quickly so it really doesn’t take any planning. The microwave will also zap them in 20 seconds or just let them defrost at room temperature.