This easy breakfast bar recipe is naturally sweetened with raspberries and banana for a healthy, vegan-friendly breakfast for busy, on-the-go mornings!
Half-awake-but-more-like-one-quarter-awake Taylor rolled out of bed at the unhuman hour of 4am (let’s not talk about my sleeping schedule) and grabbed her water bottle from her bedside.
She then proceeded to shuffle down the stair only to forget that sleep-let-me-get-into-bed-RIGHT-now-Taylor had placed a HYOOGE cardboard box at the VERY foot of the stair the night ebfore, because apparently “lets dream NOW” Taylor doesn’t think about I hate my life morning Taylor.
Should I stop talking in third person? Is it weird? Continuing.
4am Taylor trips RIGHT over aforementioned box and literally face plants onto the floor, causing water bottle to explode open in a this-isn’t’-the-kind-of-shower-I-enjoy fiasco. And then the security alarm for SOME reason starts going off.
And that “some reason” was because Mr. FFF had gone to work at 11pm the previous evening and accidently set the alarm to go off with ANY MOTION instead of just when the front door is opened, like he is supposed to. Taylor does not know this and automatically assumed someones is breaking in.
And then she would never be able to eat her favorite oatmeal recipe AGAIN. <— THE HORROR.
The security people then call Taylor and ask her what the super-secret password is so that they con confirm she is not about to steal all the expensive equipmenet that her weak arms can carry, which is not much.
Of course, she does not know it. Because Mr. FFF has not shared this with her.
Luckily The huberoni calls the security peeps and the cops do not show up.
Don’t you feel really, like, SUPER AWESOME about your morning now?
Also, do you REALLY need to wonder if The Hubonana is in the dog house today?
How-ev-er on topic of hubonananas, let’s forget about the prefix of my made up words because , BITTER WIFE = ME, and let’s talk abotut he word that I smashed it with: Bananas.
Specifically mashed up, sweet bananas mixed up with flakes of whole-grain, oatmeal and ULTRA fresh and juicy raspberries.
And, after today, I am holding that oatmeal EXTRA close to my <3. And stomach.
For the past, oh, eleventy billion mornings my breakfast identy has been defined by chocolate and peanut butter oatmeal breakfast bars. Because they make the not-so-secret-or-inner chocolate and peanut butter loving person SUPER happy.
But, there comes a time in ever person’s breakfast-ing where you just need to feel a little FRESH. A little fruity. And…a little vegan?
That one is still really new to me. But, I am kind of liking it and I am still sort of deciding how I feel about that.
But, if it’s means waking up and munching on soft-baked-bars with a whole lot of pretty-pink-swirlage and not a whole lot of weirdo ingredients? (like, uhmm, none.)
I thiiiiink that I am sort of okay with it.
- 1 Tbsp Flax meal*
- 2 1/2 Tbsp warm water
- 2/3 Cup Fresh raspberries
- 1 1/4 Cups Banana mashed (about 2 large large bananas)
- 2 Tbsp Light agave
- 1/4 Cup Coconut sugar packed
- 2 tsp Raw Vanilla extract
- 1 Cup Rolled old fashioned oatmeal, certified gluten free if needed
- 1 Cup Oat flour, ertified gluten free if needed. (Click HERE to see how to make it yourself!)
- 1/4 tsp Salt
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 Cup Unsweetened coconut flakes + more for topping
- Preheat your oven to 350 degrees and spray an8x8 inch pan with cooking spray.
- In a small bowl, mix together the flax meal and warm water, and let stand for 5 minutes to gel and turn into a "flax egg."
- While the flax does it's thang, place the raspberries in a small bowl and mash with a fork. Set aside.
- In a separate large bowl, mix the mashed bananas, agave and coconut sugar.
- Once the flax egg has sat for 5 minutes, add it into the mashed banana mixture, along with the vanilla extract and stir until well combined.
- Add in all the remaining ingredients, up until the raspberries, and stir until the mixture is well combined.
- Spread 3/4 of the mixture into the prepared pan. Then, spread on the mashed raspberries until they evenly cover the surface. Drop the remaining batter on top, and lightly swirl it around with a spoon, pressing evenly.
- Bake until a tooth pick comes out clean and the top feels set, about 15 minutes.** Careful not to over-bake it as you want these nice and soft.
- Let cool until room temperature and then refrigerate until completely cooled before slicing into bars.
Tips & Notes:
*If you use the egg, you will need to bake these longer, more like 23-25 minutes.
Store bars in the refrigerator in an air-tight container, or freeze.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
Want more healthy, portable breakfasts?
Paleo Egg Muffins with Ham, Kale and Cauliflower
Coconut Quinoa Protein Muffins
Paleo Breakfast Cookies with Kale
Oatmeal Bars from around the web:
Vegan Almond Butter Oatmeal Bars – Knead To Cook
Chewy Cinnamon Roll Granola Bars – The House Wife In Training Files
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