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Vegan Breakfast Bar Recipe With Bananas and Raspberries

This easy breakfast bar recipe is naturally sweetened with raspberries and banana for a healthy, vegan-friendly breakfast for busy, on-the-go mornings!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9
Author Taylor

Ingredients

Instructions

  • 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.
  • DEVOUR

Notes

You can also use one egg yolk here, if not vegan.
*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.