Hello! Have you forgotten about me? It has been such a long time since I’ve posted a new recipe (at this point, that’s the norm around here).
Since I last posted, I started a new job, taught three cooking classes, Jeff finished up his MBA, we have both traveled for work, done a bunch of things around the house, attended two weddings, celebrated my birthday and are celebrating Jeff’s today. (Happy birthday Jeff!) Whew!
When things get busy, I try to stick with my weekly meal planning, but some weekends there’s just not enough time. We can usually throw together a dinner (or pick up takeout) when this happens, but the meal that suffers the most is breakfast. If we don’t buy yogurt and fresh fruit, or prep something in advance, breakfast is a no-go.
Enter these homemade breakfast bars. They’re SUPER healthy and packed with super foods, but also taste amazing and are incredibly easy to make. You can customize them however you’d like – swap out the nuts, seeds and fruit to whatever your heart desires. They’d also be easy to make vegan or nut-free for those with allergies.
Quinoa + Oat Breakfast Bars
recipe adapted from Ambitious Kitchen
1/2 cup old fashioned rolled oats
1/2 cup uncooked quinoa (I used red)
1/2 cup raw seeds / nuts (I used pistachio)
1/2 cup nut or seed butter (I used almond butter)
1/3 cup honey or maple syrup
1 teaspoon vanilla extract (use the good stuff)
1/2 teaspoon cinnamon
pinch of sea salt
1/4 cup flaxseed meal
1 tablespoon chia seeds
1 tablespoon flax seeds
1/2 cup black mission dried figs, coarsely chopped
1/2 cup dried cranberries
2 tablespoons dark chocolate covered cacao nibs
Preheat oven to 325 degrees F. Place your oats, quinoa, and seeds/nuts on a large baking sheet and spread into an even layer. Toast the mixture for 8-10 minutes, then pour the mixture into a medium bowl and set aside.
While quinoa and oat mixture if toasting, add your nut butter, honey, vanilla, cinnamon and sea salt to small saucepan over low heat. Stir until creamy and smooth, then remove from heat and allow to cool for 2-3 minutes before adding to the quinoa and oat mixture. Stir until combine, then add flaxseed meal, chia seeds, flax seeds, dried figs and dried cranberries.
Press mixture into an 8×4, 9×5 or 7×5 inch pan lined with parchment paper. If you don’t have parchment, spray very lightly with cooking spray to prevent sticking. Top with additional nuts or seeds as desired (I added salted, roast pumpkin seeds!), then add dark chocolate covered cacao nibs and press gently to firmly embed in the top.
Place pan in freezer for about 20-30 minutes to let it firm up then remove and slice into bars. Store the bars in the fridge for up to 10 days.