How we start each day is so important. Fueling your body at the beginning sets the tone for your daily energy and so for me, breakfast really is the most important meal of the day. No matter when you choose to break your fast in the morning (some do it earlier than others), this is a very important meal.
With that focus in mind, I have been making a version of these Oatmeal Breakfast Bars every week and my family enjoys them all week long. I typically make mine on Sundays, but a different day might work better for you. These bars are easily adaptable to seasonal fruits and they also work well with frozen fruit, which makes them budget friendly as well. Plus they travel easily, so you can readily pack them up and take them to school or the office.
Ready to start with yummy easy mornings?
Equipment
- Large mixing bowl
- Baking dish
Ingredients
- 3 cups rolled oats (gluten free if desired)
- ¼ cup chia seeds
- 2 tbsp ground flax seeds
- 1 tsp baking powder
- ½ tsp ginger
- ½ tsp allspice
- ½ tsp cinnamon
- 3 cups plant milk
- ¼ cup maple syrup
- 1 tsp vanilla
- 1 pint fresh blueberries (or 1 cup frozen)
- ¼ cup almonds chopped or sliced
Optional:
- yogurt
- nut butterof choice
- maple syrup
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together the following dry ingredients: oats, chia seeds, flax seeds, baking powder, ginger, allspice and cinnamon. Make sure these are well mixed.
- Add the milk, maple syrup and vanilla into the dry ingredients one at a time, ensuring that all ingredients are well combined into an oatmeal-like consistency.
- Gently fold the blueberries into the mixture, being careful not to break the blueberries.
- Pour mixture into a 9”x12” baking casserole dish.
- Top with almonds.
- Bake for 30-35 minutes.
- Allow to cool before cutting. Top with yogurt, nut butter or a drizzle of maple syrup as desired. Keeps for about 6 days covered in the refrigerator.
