Cranberry Oat Breakfast Bars
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 1x
Description
This breakfast bar is simple to make and free of allergens like dairy, nuts, and eggs. This is a simple base recipe and can be easily customized with your favourite seeds and dried fruits.
Ingredients
Scale
- 2½ cups old-fashioned rolled oats
- ¼ cup flaxseeds
- ¼ cup hemp hearts
- ¼ cup chia seeds
- 1 tablespoon cinnamon
- Pinch sea salt
- 2 bananas, mashed
- ¼ cup extra-virgin coconut oil, melted
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup raw, unsalted pumpkin seeds
- ¼ cup dried unsweetened cranberries
- ¼ cup dairy-free dark chocolate chips
Instructions
- Preheat the oven to 350F.
- In a food processor, combine the oats, flaxseeds, hemp hearts, chia seeds, cinnamon, and sea salt. Pulse until half the oats are ground into flour.
- In a large bowl, combine the bananas, coconut oil, syrup, and vanilla.
- Add the oat mixture to the banana mixture and mix well.
- Add in the pumpkin seeds, cranberries, and chocolate chips (or goodies of choice) and combine.
- Grease an 8×8 glass dish with coconut oil.
- Spread the mixture evenly in the pan and press down flat.
- Bake for 20 minutes. Let cool 10 minutes before serving.
Notes
Ingredient Tip
- Change the seasoning based on the season – pumpkin pie spice, gingerbread spice, cacao powder, etc.
Variation Tip
- Change the pumpkin seeds, cranberries, and chocolate chips for 3/4 cup of your favourite seeds or dried fruit.
Serving Tip
- Slather with your favourite nut or seed butter before serving.
