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    Home » Breakfast

    Grab and Go Breakfast Oat Bars

    Published: May 7, 2020 by Poppy Hudson

    Jump to Recipe Print Recipe

    Do you ever have mornings where even four minutes in a toaster is too long to wait for breakfast? Me too. That's why I created Grab and Go Breakfast Oat Bars. They are fragrant, wholesome, naturally sweet and, most of all, the perfect instant meal.

    Gluten-free breakfast bar recipe.
    Jump to:
    • Ingredients
    • Step by step
    • Frosted or plain
    • More breakfast recipes
    • 📖 Recipe

    Sure, it would be nice to sit down to a hot breakfast every day. It would also be great to contemplate each bite in Zen fashion. But let's face it. Cooking a morning meal often loses when the choice is between breakfast and hitting the office or getting the kids to school on time.

    Even when you know your focus and energy will drop later because you are running on empty, breakfast still loses. It's sad that well-being and peak productively have to take second place in our busy lives. Or do they? Not if you have a stash of these chewy, oatmeal breakfast bars at home.

    Grab a couple, and you can fuel your busy morning without having a spoon, fork, microwave, or even a stack of napkins. That's because they are ready to go and packed with nutrient-dense oats, nuts, and seeds. They are amazingly sweet on their own because they are baked with ripe banana, vanilla, dried fruit, and a generous tablespoon of cinnamon.

    Ingredients

    Rolled oats, banana, almond flour, spices, seeds, and plant based milk

    Step by step

    Blend banana with dairy free milk, vanilla, cinnamon and salt.

    Frosted or plain

    Hubby likes the frosted version, but I prefer them plain. So, I've included both options for you. That way, if you are looking for a sugar-free breakfast, you're set.

    Whatever your lifestyle, you'll be glad if you bake a double batch of Grab and Go Breakfast Bars, and freeze them. Hiking? Toss a couple in your backpack. You can start the trail at 6 am and have breakfast at your first rest stop. Or maybe you have a plane to catch. Then just imagine the following.

    Make frosting with powdered sugar and lemon juice, than decorate oat bars.

    You get through the rush of security and sit down at your boarding gate with a steaming cup of chai or coffee. Then you pull out your munch-able breakfast bars and settle in. Who knows, as you contemplate how you'll spend the $15 you saved not eating a lousy airport meal, you might even get in that Zen moment.

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    Enjoyed this post? Leave a comment, rate ⭐⭐⭐⭐⭐ it, and follow @poppyswildkitchen on Instagram. Aloha!

    📖 Recipe

    Oatmeal breakfast bars are gluten-free and have sugar-free option.

    Grab and Go Breakfast Oat Bars + Frosted Option

    Easy make ahead treat for busy mornings. Packed with oats, fruit, nuts and seeds. Gluten-free, dairy-free and oil-free.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    8 bars
    Calories: 236kcal
    Author: Poppy Hudson
    Prevent your screen from going dark

    Ingredients

    • 1 cup firmly packed extra ripe banana
    • 1 cup homemade nut milk
    • 1 TB cinnamon
    • ½ tsp. sea salt
    • 1 TB vanilla
    • ½ cup raisins, chopped dates, dried cherries, or dried fruit of choice
    • 2 ½ cups old fashioned rolled oats
    • ½ cup almond flour
    • 1 ½ tsp. baking powder
    • 4 tsp. sunflower seeds
    • 1 TB pumpkin seeds
    • 1 tsp. flax seeds

    Optional Icing Drizzle

    • ½ cup organic powdered sugar sifted
    • 1.5 tsp. lemon juice

    Instructions

    • Preheat oven to 350 degrees. Line 1 nine-inch square pan(s) with parchment paper.
    • Put 1 cup firmly packed extra ripe banana, 1 cup homemade nut milk, 1 TB cinnamon, ½ tsp. sea salt, and 1 TB vanilla in a blender. Blend on high until very smooth.
    • Place the blended banana mixture in a large bowl. Sprinkle evenly with ½ cup raisins, chopped dates, dried cherries, or dried fruit of choice. Add 2 ½ cups old fashioned rolled oats and ½ cup almond flour. Sift 1 ½ tsp. baking powder over top. Stir well with a large spoon. The mixture will be loose and fluffy once baking powder is incorporated.
    • Pour into parchment-lined baking dish. Level top with a spatula and sprinkle with 4 tsp. sunflower seeds, 1 TB pumpkin seeds, and 1 tsp. flax seeds. Press seeds down gently.
    • Bake 25-30 minutes until top is firm.
    • When baking dish is cool enough to handle, lift baked oatmeal out with parchment paper to a cooling rack. Cool completely and cut into bars as desired.

    Optional frosting

    • Mix ½ cup organic powdered sugar with 1.5 tsp. lemon juice until smooth. Drizzle over cooled oat bars and allow to dry.

    Notes

    Recipe Tips
    • My favorite dried fruits for these bars are dates, raisins, and dried cherries. Surprisingly, dried blueberries had an odd taste. However, feel free to experiment and find your own favorite dried fruit, and seed or chopped nut toppings.
    • These bars freeze beautifully. If you choose the frosted version, freeze the frosting and bars separately. Then thaw and frost bars just before eating.

    Nutrition

    Calories: 236kcal | Carbohydrates: 31g | Protein: 7g | Fat: 10g | Sodium: 372mg | Potassium: 232mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!

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    Aloha!

    Photo of Poppy Hudson outdoors at the community garden.

    Hello, I'm Poppy. Delighted to meet you! I LOVE creating exquisitely delicious food from beautiful, seasonal, and exotic produce. Gardening and living in nature's paradise makes it easy. Come learn how you can feel more alive with nutritious plant-forward recipes in your own kitchen.

    Read more......

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