Seedy Breakfast Bars With Cranberries
Meet my new favorite breakfast bar recipe. Delicious and easy to make with basic pantry ingredients. You don’t even have to bake them!These bars are packed with vital nutrients. They are sweetened with dates which also give them their beautiful fudgy texture.These breakfast bars with cranberries are not only a delicious breakfast but they are also my favourite way to use up any ingredients that I have left over in the pantry. While I recommend to try these out as they are; you can experiment by swapping out nuts and seeds for other variations. But keep in mind to stick to the ratios or the bars will have a completely different texture. I balanced all ingredients so they come out as a chewy and delicious bar.If you know you have a busy week coming up, make a batch of these nutritious, energy-boosting bars for when you are rushing out the door without time for a proper breakfast. Breakfast on-the-go has never been easier. Also good as a lunchbox snack.Although these breakfast bars can pass as a quick breakfast, they also make a perfect snack. I love to pack these bars for road trips and flights, and I know moms who make these bars regularly for their kids. They are a big hit with all ages.As you will see, the recipe is versatile, so you can easily incorporate your favorite flavors, like nuts, seeds, dried fruit and even chocolate. You will find my go-to flavorings in the recipe below if you want to follow my lead.These delicious bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Breakfast bars to the rescue!
Servings 16
Ingredients
- 1 cup walnuts, or other nuts, roughly chopped
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup oats, instant or quick
- 1/2 cup desiccated coconut
- 1/2 cup seeds - pumpkin, sunflower
- 1/2 cup dried cranberries
- 1/2 cup peanut (or any other nut) butter
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
Topping
- 2 tablespoons chopped walnuts
- 2 tablespoons cranberries
- 1 tablespoon pumpkin seeds
Instructions
- Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Process the dates in a blender or food processor until smooth. Add a little water, a tablespoon at time to get things moving.Add the date paste with the coconut oil and peanut butter to a saucepan and heat gently over low heat until melted. Stir until evenly combined.Once melted and mixed together, turn off the heat and add all other ingredients to the pot so you only have one thing to wash (always a good thing right?) Add chopped nuts,oats, coconut, seeds, cranberries and vanilla. Mix well with a wooden spoon to coat everything with the melty date mixtureScoop the mixture out into the lined baking pan and spread out evenly with a spatula or back of a spoon. Scatter the top with chopped walnuts, cranberries and pumpkin seeds and press down into the surface to stop them falling off when you are eating them.Place in fridge to firm up then remove bars from baking pan with parchment paper handles and cut into 14-16 bars depending on the size you prefer.Store in the fridge for up to a week or in the freezer for up to 3 months.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
