These decadent bars are really meant to be more of a treat or weekend breakfast rather than a normal breakfast!
They are soft, chewy, and delicious, but also packed with hidden protein, healthy fats, and filling ingredients. This recipe is gluten-free, vegan, peanut-free, and soy-free.
2 tbsp flax seeds (or two eggs, if not vegan)
6 tbsp water (omit is using eggs)
1 1/2 cup rolled oats
1/2 cup oat flour
1/4 cup vanilla protein powder (or sub collagen peptides)
2 tbsp coconut sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup almond butter
2 tbsp coconut oil
1/4 cup maple syrup
1/4 cup almond milk (sub other plant-based milk)
3 tbsp dairy-free chocolate chips
2 tbsp candy gems (I use Unreal Dark Chocolate Crispy Quinoa Gems)
Preheat the oven to 350 F and line an 8×8″ baking pan with parchment paper.
If making flaxseed “eggs”: Using a large bowl, combine the ground flax and water. Allow to sit for 5 minutes. Omit this step if using eggs.
Mix eggs or flaxseed eggs, oatmeal, oat flour, coconut sugar, collagen, cinnamon, salt and baking powder in bowl and stir to combine.
Mix in the almond butter, coconut oil, maple syrup, almond milk and mix, ensuring that the almond butter is fully incorporated.
Fold in the chocolate chips and candy gems, reserving some to add to the top of the bars.
Add the batter to the baking pan and top with additional chocolate and candy gems. Transfer to the preheated oven and bake for 25-28 minutes or until firm and cooked through.
Remove from the oven and allow to cool slightly before slicing. Serve immediately or store in the fridge for 3-4 days.
Recipe credit: @unboundwellness