Rise-n-Shine Breakfast Bars

Gluten free. Vegan. No sugar added.

What more could you want? Oh, and also, you can make them without adding oil. And they’re full of protein. And fiber.

And they’re kid-approved. My kids eat them as a snack between school and dance or while we’re skiing. Plus the recipe is super flexible, so you can substitute ingredients as needed.

Ok, now what more could you want?

Right. The recipe.

Enjoy.

A few recipe notes:

  • This recipe is baked at low temperature on purpose. The goal is not so much to “bake” the bars as it is to semi-dehydrate them.
  • When you are buying seeds for this recipe, choose raw and unsalted seeds. They’re better for you and taste just fine here. I get mine in the bulk section at Whole Foods.
  • Does the pan really need to be lined with parchment? I don’t know – I’ve never tried it without the liner, but I like lining the pan because then it’s easy to get the whole slab of granola out at once.
  • It’s a great idea to let this recipe cool completely (or almost completely) before you cut it into bars. I usually let it cool for 15-20 minutes before I lift it out of the baking dish and onto a cooling rack. I’ve had best luck cutting the bars using a serrated knife.
  • Once the bars are cut, they do fine sitting out overnight. I think it even helps them dehydrate and crisp up a tiny bit more (at least in my dry climate it does). Then I either wrap them individually or put them in a sealed container separated by layers of parchment.
  • At my house these bars don’t last longer than a week. I mean, they might taste fine after that, but I wouldn’t know because we can’t keep them around that long!

And some photos of the process:

Dates and chia soaking. Do this in your blender for one
fewer dirty dish.
Unbaked mixture ready to be pressed into the pan.
Pressing. Cover your mixture with plastic wrap and then press with a smaller
flat-bottomed baking dish.
Baked and cooling, waiting to be cut!

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