Breakfast Bar Bonanza

Yo. How do you feel about breakfast? Are you the kind of person who is super busy in the morning and has no time to make breakfast (or rather won’t make time for breakfast, you little rebel. You really should. I love breakfast! It’s my favourite meal of the day. So good. So many options. Okay let’s get back on track here…)

If you feel like you’re too busy to make breakfast, you should at least make these. Wrap them up and chuck them in the freezer, take a few out at a time and you have a quick easy breakfast snack to take on the go.

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Look at em. Just look at em. Do you want to eat them? Cause you should. They’re awesome, and your mouth should have the pleasure of destroying them.

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Fruit, whole wheat, oats, almonds, flax, buckwheat groats, puffed quinoa, and whey protein isolate make these babes perfect for your mouth in the morning. Or afternoon. Or midnight. Or any time you want to eat them okay, don’t ask me. Just eat them whenever the hell you want.

I know, I know. You’re probably really confused right now. Probably thinking to yourself, “why the hell is Tara baking and posting about things that are actually fairly decent for your body and not just your soul?!”. Don’t worry your pretty little heads. I may be slowly turning into a hippie in my old age but I will never lose my love for cake. Never. Never ever ever. So chill, okay? Just trust me, and make these.

Raspberry + Blueberry Breakfast Bars
(adapted from Smitten Kitchen)

yields 1 half sheetpan, or 24 bars

Crumble:

1 1/2 cups whole wheat flour
2 cups of rolled oats
3/4 cup brown sugar
3/4 cup almond flour
1/2 cup ground flax seed
1/2 cup ground buckwheat groats
1/2 cup whey protein isolate
1/4 cup chia seeds
1/4 cup hemp hearts
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup coconut oil or softened unsalted butter

Preheat your oven to 350F, and line a half sheetpan (18×13) with parchment and spray lightly with oil.

Put everything in to a bowl and mix it all up until crumbly. Feel free to use a food processor if you’re feeling lazy. No judging.

Reserve about 3 cups and press the remaining crumble evenly into the pan. Bake for 10 minutes, then set aside until filling is ready.

Filling:

6 cups berries (I used 4 cups raspberries, 2 cups blueberries)
1/4 cup brown sugar
3 tablespoons lemon juice
zest of 1 lemon
3 tablespoons flour
1 teaspoon cinnamon

Throw everything in a bowl and mix together until evenly coated. Dump over the base, spread out evenly. Cover with the remaining crumble and bake for about 35-40 minutes.

Let cool completely before cutting into bars!

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