These healthy grain free breakfast bars are made with nuts, seeds and fruit for a filling on the go breakfast. They’re low carb and packed with healthy fat.
If you’d have seen the ingredients sprawled out all over my kitchen counter top while making these, you would’ve thought I was about to fill a bird feeder, not feed a human.
I’ve never understood the bird feeder thing btw.
It’s like welcoming screeching sounds to wake you up every morning at the crack of dawn and crap covered surfaces all over your backyard, but to each their own I suppose (my mother included).
My breakfast rotation is really quite boring.
Eggs/bacon/fruit, oatmeal, paleo waffles or cassava flour pancakes, that’s about it.
So ironically, when I was woken up to this stupid woodpecker that likes to occasionally pretend the metal chimney liner thing that sticks up out of the chimney itself is a tree at 5:55am producing this tinny banging noise that permeates your dreams until you realize it’s not your dream but rather a 6 inch creature trying to ruin your life, I decided to make these.
Betcha he would’ve liked these grain free breakfast bars with all their bird-like ingredients.
But at this rate, he’s lucky I don’t own a bb gun.
MORE BARS TO TRY:
Grain Free Breakfast Bars
- Preheat oven to 350 degrees and grease an 8×8 baking dish.
- Place cashews in a food processor and process until same consistency as almond flour.
- Add almond flour and process for about 10 seconds until incorporated with the ground cashews.
- Add the salt, coconut oil, water, maple syrup and vanilla and process for about 15-20 seconds until combined and now almost dough-like.
- Add the remaining ingredients except the chocolate chips and pulse a few times until chopped and mixed in with the dough.
- Transfer dough to a bowl and fold in the chocolate chips.
- With wet hands, press the dough into the baking pan.
- Bake for 20-25 minutes until edges start to turn golden brown.
- Remove from oven and let cool in the pan for about 20-30 minutes.
- Carefully slice into bars and remove from baking dish onto a cooling rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.