As we begin a busy week, many families are looking for breakfast options that can be eaten on-the-go. Unfortunately, many “quick” options come in the form of pre-packaged bars filled with excess refined sugar. Even when we read labels, and seemingly choose high-quality products with both the USDA organic and non-GMO certification seal adorning the package, the fact remains that packaged goods often sit on the shelf for up to six months at your local market. I’m not sure about you, but six months in a package doesn’t sound “healthy” to me. My solution is to make your own breakfast bars in under 15 minutes (not including oven time). I’m fairly confident you could not travel to the market and back in less time than it takes to make your own (fresh out of the oven) breakfast bars. You control the ingredients and the amount of sugar. Today I’m sharing my recipe for Faith’s Favorite Vegan Strawberry Breakfast Bars, made with seasonal, organic strawberries, gluten-free oats, chia seeds and a whole lot of love.
My Vegan Strawberry Breakfast Bars took under 15 minutes to pop in the oven and another 15 minutes to bake. I ended up with 8 breakfast bars (well, actually 7 after eating one straight out of the oven).
After removing the pan from your hot oven, let it rest until completely cooled. This allows for the bars to set up and prevents some crumbling. After cooled, slice into 8 even bars and wrap individually in parchment paper. I typically tie a piece of simple twine around each bar to help hold the parchment in place. These bars will last up to 5 days in the refrigerator and help get you through a busy week. Perfect for breakfast or snack time.
- 1.5 cups almond meal
- 1/4 cup brown rice flour
- 2 tablespoons golden flax seeds, ground into flax meal
- 1 teaspoon baking powder
- 1/8 teaspoon fine sea salt (I like "Real Salt" for baking)
- 1/2 cup raw almond butter (Optional: roasted almond butter works as well)
- 3 tablespoons maple syrup (feel free to add more maple syrup if you like a sweeter bar)
- 1 teaspoon vanilla
- 2 cups organic strawberries, sliced
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
- 1 teaspoon arrowroot powder
- 3/4 cup gluten-free oats, buzzed slightly in coffee grinder
- 3 tablespoons coconut palm sugar
- 1 teaspoon cinnamon
- 1/3 cup slivered almonds
- 3 tablespoons coconut oil, warmed until liquid
- Preheat oven to 350 degrees F.
- Line an 8x8" baking pan with parchment paper. Makes for easy removal after the bars have cooled.
- Combine almond meal, rice flour, flax seeds, baking powder and sea salt. Give a good stir until well combined.
- Using a small bowl, mix together almond butter, maple syrup and vanilla. Pour over dry ingredients and mix well. Clean hands works well for this step.
- Press mixture into the bottom of your lined pan. I use the pack of a spatula to press flat.
- Add strawberries and maple syrup to a small saucepan. Bring to a boil and reduce heat to simmer about 3 minutes. Remove from heat and add in arrowroot powder and chia seeds. Stir until well combined. Let mixture sit for 5 minutes.
- Mix topping ingredients in a small bowl until crumble forms (oats, nuts, coconut palm sugar, cinnamon, sea salt and warmed coconut oil)
- Pour strawberry chia mixture over the base. Spread out evenly.
- Sprinkle crumb topping evenly over strawberry mixture.
- Bake 15-18 minutes. Let cool completely before slicing into bars. Wrap individually and place in refrigerator for up to 5 days.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.