Make-Ahead Monster Breakfast Bars: A Special Recipe for Sarah’s Busy Mornings
Sarah from Wisconsin, this one’s for you! You asked for a yummy alternative to cold cereal on those rushed mornings. These Make-Ahead Monster Breakfast Bars will give you a tasty, energy-packed start to your day.
You can make these bars ahead of time and grab one as you dash out the door. They’re packed with oats, hemp hearts, and peanut butter for lasting energy. Plus, the chocolate chips and M&Ms on top make them a fun treat. Say goodbye to boring breakfasts!
Exact Ingredients List
Hey there! Ready to whip up these yummy breakfast bars? Here’s everything you’ll need:
- 3/4 cup oat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/2 cup hulled hemp hearts
- 3/4 teaspoon salt
- 3/4 cup rolled oats
- 1 cup unsalted, unsweetened peanut butter (crunchy or smooth)
- 2/3 cup maple syrup
- 3 pasture-raised eggs
- 1 teaspoon vanilla extract
- Chocolate chips (amount to taste)
- M&M-type candies for topping
You can easily double the recipe if you want to make a bigger batch. Just grab a larger pan and you’re good to go!
Remember, you can swap out the peanut butter for other nut or seed butters if you prefer. The crunchy kind adds a nice texture, but smooth works great too.
Happy baking!
Instructions
Preheat your oven to 350°F. Line a 9×9″ or 8×8″ baking pan with parchment paper.
In a big bowl, mix these dry ingredients:
- 3/4 cup oat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/2 cup hemp hearts
- 3/4 teaspoon salt
- 3/4 cup rolled oats
Add the wet ingredients to the bowl:
- 1 cup peanut butter
- 2/3 cup maple syrup
- 3 eggs
- 1 teaspoon vanilla extract
Stir everything until it’s smooth. Mix in some chocolate chips.
Spread the batter in your lined pan. Sprinkle more chocolate chips and M&Ms on top.
Bake for about 30 minutes. The edges should look golden brown.
Let the bars cool in the pan. Once they’re completely cool, cut them into squares.
You can store these tasty bars in an airtight container. They’ll stay fresh for a few days at room temperature or up to a week in the fridge.
Possible Substitutes List & Recipe Variations
You can easily change up these breakfast bars to suit your tastes or dietary needs. Here are some tasty swaps to try:
Flour options:
- Almond flour
- Coconut flour
- Whole wheat flour
Sweetener alternatives:
- Honey
- Agave nectar
- Brown sugar
Want to mix up the flavors? Try these yummy add-ins:
- Dried fruit (raisins, cranberries, apricots)
- Chopped nuts (walnuts, almonds, pecans)
- Shredded coconut
- Pumpkin or sunflower seeds
For a protein boost, you can swap the peanut butter for:
Don’t like chocolate? No problem! Try these instead:
- White chocolate chips
- Butterscotch chips
- Cinnamon chips
You can also make these bars gluten-free by using certified gluten-free oats and oat flour. For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).
Tips, Tricks & Storing
Want to make these breakfast bars even better? Try these tips:
Mix up the add-ins. Use different nuts, dried fruit, or candy instead of chocolate chips and M&Ms.
Press the batter firmly into the pan for denser bars. For chewier bars, don’t pack it down as much.
Cut the bars into smaller squares if you prefer bite-sized treats.
To store your bars:
Keep them in an airtight container at room temperature for up to 5 days.
For longer storage, put them in the fridge for up to 2 weeks.
You can also freeze the bars for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag.
To reheat frozen bars, let them thaw overnight in the fridge. Pop them in the microwave for 10-15 seconds to warm up.
Make a double batch and freeze half for busy weeks. You’ll always have a quick breakfast ready!
