Mom's Super Healthy Breakfast Bars (dairy-free, gluten-free option)
These healthy breakfast bars are a staple in my family, packed with loads of whole grains, seeds, nuts, & protein. They can be whipped up in just a few minutes, for a perfect make-ahead breakfast during the week. And the recipe is dairy-free & can be gluten-free...it's very flexible & can be adapted to various dietary restrictions (including anti-inflammatory diets).
Servings: 1 9x13 pan (12-15 servings)
Ingredients
- 4 very ripe bananas well-mashed
- 3 large eggs
- 1/2 cup of oil olive, avocado, or melted coconut
- 1/2 cup of honey or maple syrup
- 1 teaspoon of vanilla extract
- 1 to 1 1/2 cups of peanut butter or almond or cashew butter
- 3 cups of rolled old fashioned oats
- 1 cup of flour or sub 1/2 cup almond flour & additional 1/2 cup of oats
- 1 teaspoon of sea salt
- 1 cup of finely-chopped walnuts
- 1/2 cup of sunflower seeds can omit, or sub with other seeds as needed
- 3/4 cup of unsweetened shredded coconut
- 1/2 cup of raisins or dried cranberries
- 1/2 cup of mini chocolate chips
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl, mix the wet ingredients together. Then add the remaining (dry) ingredients. Pour the mixture into an ungreased 9x13 baking dish.
- Bake until lightly brown around the edges, and pull out before the middle is fully firm to avoid drying them out. On regular heat (not convection), this is usually 25-35 minutes, but definitely depends on what ingredients you used and how wet the mixture was. Start checking at 20 minutes to be safe.
Notes
- As you'll see in the ingredients list, this recipe is very flexible. The mixture is quite accommodating to a variety of substitutions depending on dietary needs.
- I always make this with almond butter and the almond flour/oats substitution (which makes it gluten-free). It's naturally dairy-free.