Hearty Breakfast Bars
Kick-start your mornings with these Hearty Breakfast Bars, a wholesome and nutrient-packed recipe perfect for busy lifestyles! Made with toasted rolled oats, crunchy almonds, sweet dried cranberries, and a touch of creamy peanut butter, these bars are naturally sweetened with honey and infused with hints of vanilla and cinnamon for a comforting flavor profile. Chia seeds add a superfood boost, while coconut oil ensures a tender, chewy texture. Ready in just 40 minutes, these baked breakfast bars are easy to prepare and conveniently portioned into 12 servings, making them an excellent grab-and-go option for hectic mornings or a satisfying mid-day snack. Packed with fiber, protein, and healthy fats, they're a delicious and energizing way to fuel your day.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Almonds
- 1 cup Dried cranberries
- 0.33 cups Honey
- 0.5 cups Peanut butter (unsweetened, creamy)
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 2 tablespoons Chia seeds
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Spread the rolled oats and almonds onto a baking sheet in an even layer. Toast them in the preheated oven for 10 minutes, stirring halfway through. This enhances their flavor. Remove from the oven and set aside.
In a medium saucepan, combine the honey, peanut butter, coconut oil, and vanilla extract. Heat over low heat, stirring constantly, until the mixture is smooth and fully combined. Remove from heat.
In a large mixing bowl, combine the toasted oats and almonds with the dried cranberries, chia seeds, ground cinnamon, and salt. Stir until evenly distributed.
Pour the warm honey and peanut butter mixture over the dry ingredients in the bowl. Mix thoroughly with a spatula until everything is evenly coated and sticky.
Transfer the mixture into the prepared baking pan and press it down firmly into an even layer using the back of a spatula or your hands (you can slightly wet your hands to prevent sticking).
Bake in the preheated oven for 15 minutes, or until the edges are lightly golden.
Remove the pan from the oven and let the breakfast bars cool completely in the pan for about 30–40 minutes. This allows them to firm up.
Once cooled, use the parchment overhang to lift the bars out of the pan. Place them on a cutting board and cut into 12 bars.
Store the bars in an airtight container at room temperature for up to one week, or refrigerate for longer freshness. They are perfect for busy mornings or as a mid-day snack!
Nutrition Facts
Calories |
3304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 347.2 g | 126% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 172.3 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1711 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
