I was tempted to call these “Fruit & Nut Flapjacks” because that’s what they taste like but because they’re so healthy, I’ve found them to be the perfect breakfast!
These bars are simply made up of a mixture of fruit, nuts & seeds, making them full of fibre, protein and nutritional goodness. Not to mention that they are naturally gluten-free, vegan & paleo-friendly.
Normally, I’m not a breakfast person (yes, I’m one of those freaks who doesn’t eat breakfast) and if I’m going out for the day, I have to force myself to eat something before I leave. Which is why I love these sort of breakfasts you can bring with you, to eat on-the-go.
I think these bars would also be brilliant for athletes and those who work out a lot because it’s both high carb and high protein, providing lot’s of energy.
I’m far from being an athlete and I basically do no exercise but I do need energy-boosting foods in the mornings!
This recipe is really simple to make. It’s just a case of combining all the dry ingredients in a bowl, heating the nut butter and maple syrup in a pan until smooth, mixing the whole lot together, pressing into a tin and baking for 15 minutes.
One batch will make breakfast for two people for a week. If you’re just making it for yourself, you can either half the recipe and use a smaller pan or you can freeze the bars.
Note: I’ve not yet attempted to freeze the bars so I’m not 100% sure how well they’ll defrost. However, I have frozen similar recipes made with similar ingredients, successfully.
These bars are:
- Dairy-free & vegan
- Gluten-free, grain-free & paleo-friendly
- High in plant-based protein (10g per bar!)
- Kid-friendly (perfect for quick breakfasts)
- 1 cup desiccated coconut
- 1/2 cup shelled hemp seeds
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1 1/2 cups mixed nuts, chopped into small chunks (I added cashews, walnuts, almonds & pistachios to a high-powered blender and pulsed for a few seconds)
- 1/2 cup raisins
- 1 tsp ground cinnamon
- 1/2 cup cashew butter, or nut butter of your choice
- 4 tbsp maple syrup or date paste
- 1 tsp vanilla extract
- Preheat the oven to 180C / 350F and line a brownie tin with parchment paper.
- In a large bowl, combine the coconut, seeds, nuts, raisins and cinnamon.
- In a large saucepan, melt the cashew butter with the maple syrup on a medium heat. Once it's well combined and smooth, remove from the heat and stir in the vanilla extract.
- Add the contents of the bowl to the saucepan and mix until everything is well combined. If you need to, you can add a small drop of water to help it stick together.
- Transfer to the brownie tin and press down as firmly as possible to create a flat, even layer.
- Bake for approximately 15 minutes until golden brown.
- Leave to cool completely before cutting into 12 bars. Keep in an air-tight tin for up to a week. Enjoy!
Nutrition InformationYield 12
Amount Per Serving Calories 340Carbohydrates 20.8gFiber 3.3gSugar 10.9gProtein 10g
[color-box color=”green”]If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-) [/color-box]
Are you a morning person who never misses breakfast? Or are you more like me – gets up late and eats breakfast at lunch time?