make and freeze breakfast bars
These make and freeze breakfast bars are perfect for breakfast on the go. They're naturally sweetened, vegan, and easily made gluten free.
Servings 12
Ingredients
- ¾ cup oat flour
- ½ cup split red lentils
- ½ cup rolled oats
- ½ cup unsweetened coconut flakes
- ½ cup hemp hearts
- 1 ½ tablespoon chia seeds
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup dried blueberries
- 3 very ripe bananas mashed (about 1 ½ cups)
- ½ cup almond milk
- ¼ cup melted coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350°F / 180°C
- Line a 9x11 pan with parchment paper.
- In a large bowl mix together oat flour, lentils, rolled oats, coconut, hemp hearts, chia seeds, cinnamon, salt, and blueberries.
- In a smaller bowl, whisk together mashed banana, almond milk, coconut oil, maple syrup, and vanilla.
- Add the wet mixture to the dry, and stir to combine well.
- Press the mixture into the prepared baking pan, and use a spatula or wet hands to spread into a smooth layer.
- Bake for 20-25 minutes, until the edges are golden.
- Remove from the oven and let cool completely in the pan. Slice into 12 bars, and place in a freezer bag separated by squares of parchment paper.
Notes
-If you don't have oat flour you can make some by blitzing ¾ cup rolled oats in a food processor or blender.
-If you want to hide the lentils, cook the lentils first. Drain and mash them, then whisk them in with the banana. In this case, do not use the almond milk or your bars will be too wet.
-If you want to hide the lentils, cook the lentils first. Drain and mash them, then whisk them in with the banana. In this case, do not use the almond milk or your bars will be too wet.