Better Breakfast Bars

These homemade bars make a delicious alternative to high sugar, low flavor bars you typically find in the grocery store.  They are packed with fiber, protein, minerals, and B-vitamins.  Make in advance and keep in the freezer until ready to eat.  Great for a quick breakfast or snack.

Oats are naturally gluten-free, however when processed or grown in fields with crop rotation, they can become contaminated with gluten from other grains during the milling process.  If you are needing to follow a gluten-free diet, use oats labeled gluten-free.  If you have Celiac disease, you need to consult with a trained nutritionist regarding consuming oats and other grains/grain  products.  Use organic ingredients when possible.

1 ¼ C Rolled oats, gluten free

2 Tbsp Pea protein powder (or alternate)

½ C Coconut flakes, unsweetened

½ ripe banana, peeled

2 Tbsp Almond butter (or other nut butter)

2 tsp Tahini butter (sesame seed butter)

4 large dates, halved and seeds discarded

1 Tbsp Chia seeds

1 Tbsp Flax meal (ground seeds)

1 Tbsp Honey (or Maple/Brown rice syrup for vegans)

1 tsp coconut oil, melted

¾ Tbsp cinnamon

Halve and de-seed dates. Melt coconut oil.  Then place all ingredients in a food processor and mix well.  If mixture is too sticky, add a little more protein powder and blend so that you can mold mixture without it sticking to your hands.  Line two loaf pans with parchment paper, divide mixture and press each half into the pan evenly.  Cover and place in refrigerator for at least an hour.  Later, take out of refrigerator and remove chilled mixture onto a cutting board.  Slice into breakfast bar sizes.  Makes 6-8 small bars.  Store in packages of one or two and freeze.

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