We can’t say enough good things about having a stockpile of breakfast bars in your freezer — it can accompany your cup of yogurt you grabbed on the way to work making it more enjoyable. They’re the perfect snack, fantastic gift, and can leave you satisfied and boosted with energy for your day! Check out this almond date breakfast bars recipe!
This recipe has been adapted from FOODWITHFLIGHT.
Long story short, breakfast bars are pretty much the kind of snack that can be sketchy and/or, at least, overly sweet when purchased in a wrapper (not shaming, it can change your life, we’re just being real).
These breakfast bars pairs well with a cup of coffee in the morning, broken up and throw into your cup of yogurt or milk, or even just on its own!
The almonds provide high-quality protein and also contains high levels of healthy unsaturated fatty acids. Alongside its high levels of bioactive molecules (such as fiber, phytosterols, vitamins, other minerals, and antioxidants), may help prevent cardiovascular disease.
Dates, on the other hand, are healthy, but only in moderation. They’re high in sugar and calories, so eating too many can result in weight gain if you’re not careful. On the bright side, they are very nutritious with an excellent nutrition profile, high in fiber, disease-fighting antioxidants, excellent natural sweetener, promotes brain health, and natural labor.
PREP TIME TIME: 60 – 70 minutes (Yields 16 2-inch square bars)
- 1 cup (150g) chopped dried pitted dates
- 1 1/4 cups (110g) quick rolled oats
- 3 tbsps (22g) barley or whole-wheat flour
- 1/3 cup (35g) wheat germ
- 1/2 cup (55g) thinly sliced almonds
- 1/2 tsp table salt
- 1/4 tsp ground cinnamon
- 1/4 cup (65g) almond butter
- 1/4 cup (60ml) olive oil
- 1/4 cup (85g) honey
- 1/4 tsp freshly grated orange zest
- 1/4 tsp almond extract
Shall We Begin?
- Preheat oven to 350*F.
- Line an 8-by-8-by-2-inch pan in one direction with parchment paper, allowing the paper to go up the opposing sides. Do the same for the opposite direction (this parchment sling makes it easy to remove the bars from the pan in one piece)
- In a large bowl — mix together the dates, oats, flour, wheat germ, almonds, salt, and cinnamon. In a separate bowl — whisk together almond butter, olive oil, honey, orange zest, and almond extract until smooth.
- Pour wet ingredients over the dry mixture, and stir them together until the dry ingredients are evenly coated. Spread the batter in the prepared pan, pressing the mixture firmly into the bottom, edges, and corners to ensure they are molded to the shape of the pan.
- Bake the bars for 20 – 25 minutes, until they’re brown around the edges.
- Cool the bars in their pan placed on a cooling rack or in the fridge. Alternatively, after about 20 minutes, you can lift and remove the bars using the parchment “sling” to cool the rest of the way.
- Once cool, use a serrated knife to cut the bars into squares. If the bars seem crumbly, chill them further in the fridge for 30 minutes, which will fully set the “glue” then cut them cold.
- Eat Strong. Feel Good. Live Happily.