Peanut Butter Oat Breakfast Bars
Peanut Butter Oat Breakfast Bars serves: 12 servings
Prep Time: 15 minutes | Cook Time: 25 minutes | Rest Time: 30 minutes |Total Time: 70 minutes
Ingredients:
- 1/2 cup (122 g) unsweetened applesauce
- 1/4 cup (64 g) peanut butter
- 1/4 cup (60 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 1/4 cup (60 ml) maple syrup
- 1 tsp vanilla extract
- 2 Tbsp ground flaxseed
- 1 cup (80 g) dry gluten-free rolled oats
- 3/4 cup (84 g) almond flour
- 3/4 cup (91 g) oat flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (73 g) raisins
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C). Line an 8-inch x 8-inch (20-cm x 20-cm) baking dish with parchment paper.
- In a large bowl, place applesauce, peanut butter, nondairy milk, maple syrup, vanilla and flaxseed. Whisk until well combined. Add oats, almond flour, oat flour, baking powder, cinnamon and salt and mix until ingredients are fully incorporated. Gently fold in raisins.
- Pour batter into prepared baking dish and spread with a rubber spatula until evenly distributed. Bake for 25–27 minutes, or until slightly golden and a toothpick inserted in the center comes out clean. Let cool completely, then slice into 12 squares and serve.
Notes:
Storage tip: Breakfast bars will keep in an airtight container at room temperature for 3–5 days.
Make it soy-free: Choose nondairy milk other than soy (such as almond milk or cashew milk).
Nutrition Information Per Serving:
175 calories, 7.8 g total fat, 1 g saturated fat, 2.2 g polyunsaturated fat, 4 g monounsaturated fat, 0 mg cholesterol, 189 mg sodium, 214 mg potassium, 23.4 g total carbohydrates, 3.3 g fiber, 9.7 g sugar, 5 g protein, 9% calcium, 7% iron
