Vegan | Breakfast Bars
Posted on December 27, 2016
These are yummy!
Yield: 10 bars
2 cups rolled oats
3/4 cup uncooked quinoa
1/4 cup uncooked millet
1 1/4 cups chopped mixed nuts or seeds * (see below)
1/2 cup dried cranberries or similar dried fruit
1/4 teaspoon salt
1/2 cup maple syrup
1/2 cup peanut or almond butter
1/4 cup refined coconut oil or olive oil
2 tablespoons white or brown sugar
1 teaspoon vanilla extract
* 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds, & 1/2 cup cashews
Heat your oven to 350°F. Grab a 9 x 13-inch baking dish and line it with parchment so some of the paper goes over the edge of the pan. This makes it way easier to just lift the bars out of the pan after they cool.
Heat a large skillet or wok over a medium-low heat and add the oats, quinoa, and millet. Stir them all around until they start to smell toasted, about 3 minutes. While that is happening, combine the nuts and cranberries in a large bowl. Pour in the toasted oat mix and the salt and mix together.
In a small saucepan, combine the maple syrup, peanut butter, oil, sugar, and vanilla and warm until everything is melted. Make sure that the peanut butter is all mixed and then remove from the heat. Pour this all over the dry mix and stir until everything is coated.
Pour the mixture into the baking dish and press it down with a spoon to even it out and make sure it is really in there. Throw it in the oven until it all looks toasted, 25 to 30 minutes. Let it cool to room temperature in the pan then throw it into the fridge. When it's cold, cut into bars. They keep best in the fridge.
(Ref. "To-Go Breakfast Bars" recipe, Thug Kitchen cookbook, page 16.)