easy energy breakfast bars recipe
With school here, I wanted a new recipe for an easy breakfast on those days the boys (and I) were running late. I was in search of a recipe full of protein and fiber – both of these help us feel full until our next meal. And, I want to fuel their brain so they continue to learn well in school. I found a fun recipe and changed it up:
Recipe: Energy Breakfast Bars
Serves: 18 muffin sized portions
- 1½ cups rolled oats
- ¼ cup flax seed meal
- ¼ cup sunflower seeds
- ¼ cup sesame seeds
- ½ cup cashews
- ½ cup almonds
- ½ cup peanuts
- ½ cup agave nectar
- 1 cup natural peanut butter
- ½ cup chocolate chips
- ¼ cup craisins or raisins
- Fill muffin tin with 18 regular sized muffin papers.
- In a large bowl, combine the oats, flax seed meal, seeds and nuts; mix thoroughly.
- Add agave nectar to the mixture and stir until well coated. Add peanut butter (or other nut butter) to the mixture and mix until well combined. Stir in the chocolate chips and crasins or raisins.
- Scoop the mixture into each muffin paper in the tin. Fill each full for a one serving portion – filling about 18 muffin papers. Place in the freezer for one hour; keep in the freezer until snack time.
- These are easier to eat once they sit for 5 minutes to thaw. Serve with a glass of low fat milk.
We love them! Besides being a breakfast recipe, these are also an after sport snack! When I get the ingredients out, Edward comes into the kitchen and helps make them. I think his favorite part is deciding which fun muffin paper we will use. Edward also asks to fill the tins with mini muffin papers – these smaller servings are perfect for him since he is 5 years old. Edward also enjoys scooping them into the papers! Since this is an easy recipe full of using measuring utensils, I sometimes ask Patrick and Matthew to help me. It is a great opportunity for math and science to happen in the kitchen! When for breakfast, we do serve the Energy Breakfast Bars with a low fat yogurt and to drink – low fat milk. Enjoy!