Chocolate Cherry Breakfast Oat Bars (DF)
The inspiration for this healthy breakfast recipe is the all-time ridiculous price of eggs!! I was fed up and put my foot down with paying such prices. Don’t get me wrong, I LOVE eggs, but not when they are priced like gold. I started looking to other alternatives for a sustainable and healthy breakfast. These Chocolate Cherry Breakfast Bars are full of plant protein, fiber and bursting with delicious cherry and dark chocolate flavors. You will fall in love with these easy-to-make breakfast bars and forget all about those expensive eggs.
These are such a great grab-and-go breakfast that you can make on a Sunday for your entire week! They also go great with a hot cup of morning coffee. My recipe makes 15 large bars in a 11x7-inch pan, or you can use a 9x9-inch pan for nine, slightly thicker bars (just adjust cooking time a bit longer.) These are naturally sweetened breakfast bars, there is no processed sugar added and I also made them dairy-free because I am lactose intolerant (however you may use real dairy in equal amounts if you desire.) They will keep in the fridge for up to 10 days or freeze for up to 3 months. For a warm treat, microwave for 10-15 seconds on high. Note: for a vegan version, substitute the honey for maple syrup.)
For the FULL recipe with step-by-step photo instructions and printable recipe card, visit: www.inspirationapron.com
Ingredients:
- 1 cup mashed bananas (about 2 large)
- 1/2 cup creamy all-natural peanut butter
- 1/4 cup cinnamon applesauce
- 1/4 cup raw honey (or maple syrup for vegan bars)
- 1/2 cup unsweetened vanilla almond milk
- 1/2 tsp almond extract
- 2 1/2 cups old-fashioned oats
- 1 tsp baking powder
- 1 tp ground cardamom
- 1/2 tsp salt
- 1/2 cup dark chocolate chunks or chips (I used allergy friendly, dairy free)
- 1/2 cup dried unsweetened tart cherries (or fresh or frozen pitted and chopped cherries)
Instructions:
Preheat oven to 350℉ /176℃ and line a 11x7-inch pan with parchment paper. (You can also use a 9x9 pan, just adjust baking time a little longer and note that bars will be thicker.)
In a large bowl, mix together mashed bananas, peanut butter, honey (or maple syrup) and applesauce until well blended.
Add remaining ingredients, except for chocolate and cherries, and blend until well combined. (Notice I'm just using a fork...no mixer needed!)
Next, use a rubber spatula to gently fold in chocolate and cherries, until evenly distributed.
Pour and spread into bottom on prepared pan, then place in center of preheated oven and bake for 24-27 minutes. Breakfast bars are done when they are browned around outside edges and top is dry to touch in center.
Note: I added a few extra dark chocolate chunks on top for some extra-chocolatey goodness. 😋
Let bars cool completely in pan for 2 hours then slice and store in refrigerator for up to 10 days.
You can also freeze excess up to 3 months and just thaw overnight in fridge for a delicious and healthy grab-n-go breakfast.
For a warm breakfast treat, microwave for 10-15 seconds on high. Enjoy!
Chocolate Cherry Breakfast Oat Bars (DF)
Recipe details
- 15 bars
- Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
Comments
Share your thoughts, or ask a question!
Can I substitute blueberries for the cherries? I have an abundance of blueberries that I picked last year
Honey is not vegan.