Vegan Breakfast Nut Bars

Name: Vegan Breakfast Nut Bars
Cuisine: American
Ingredients: 3 cups mixed chopped nuts and seeds; 1 cup mixed dried fruits; 1 cup dried coconut; 1 cup whole oats; 1/4 cup linseeds or 1/4 cup linseed flour; 1/5 cup chia mixed with 1/2 cup water; 1/2 cup maple syrup or 10 soaked dates(optional if prefer sweet); 1 tsp cinnamon, 1 tsp vanilla essence; 1/2 cup peanut butter; 1/3 cup coconut oil

Liz Hargraves @cook_20127958

This recipe is packed full of both quick and sustained energy for a convenient grab and go breakfast or pick me up snack.

It is very adaptable. I like to make with chopped macadamias, hazelnuts, almonds, cashews, pepitas, sunflower seeds, and sesame seeds. I've also added cacao nibs. Whatever I have in pantry. For fruit I like to use cranberries and raisins but is fun to try different variations.

The final bars can be a little crumbly, depending on the mix, so we keep in the freezer and they are best when eaten straight away, without thawing. If they crumble too much when cutting I just squeeze the crumbs into a ball or log shape and this works just as well as a bar shape.

This recipe is packed full of both quick and sustained energy for a convenient grab and go breakfast or pick me up snack.

Liz Hargraves @cook_20127958

This recipe is packed full of both quick and sustained energy for a convenient grab and go breakfast or pick me up snack.

Saved

Ingredients

Dry Ingredients
3 cupsmixed chopped nuts and seeds
1 cupmixed dried fruits
1 cupdried coconut
1 cupwhole oats
1/4 cuplinseeds or 1/4 cup linseed flour
Wet Ingredients
1/5 cupchia mixed with 1/2 cup water
1/2 cupmaple syrup or 10 soaked dates(optional if prefer sweet)
1 tspcinnamon, 1 tsp vanilla essence
1/2 cuppeanut butter
1/3 cupcoconut oil

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Steps

1

Mix dry ingredients in bowl.
2

Combine chia with water and let sit to form gel
3

Melt peanut butter and coconut oil together. Combine with sweetener (if using), cinnamon, vanilla essence, and chia mix.
4

Mix wet ingredients thoroughly through dry ingredients.
5

Press into tray greased with olive oil or lined with baking paper as you prefer.
6

Cover with baking paper or a beeswax wrap and place in freezer for 30 min to 1 hour.
7

Turn out onto board and slice into bars/squares (can also shape into balls/logs if crumbly)
8

Store in freezer