Breakfast Bars

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This is one of the only recipes that I keep making over and over. I like to just be out the door in the morning (since I end up dawdling enough as-is) so I want something that I can eat while waiting for the train or whatever. I make one pan and it lasts for several weeks – they’re very dense. I wrap them in foil (sorry, environment – give me a better suggestion!!) and they’re perfect for o
n the go!!

This was based on a recipe from an old roommate that was way fluffier and covered in chocolate. I kept the good stuff, added other stuff (like pumpkin – can’t get enough!!) and they turned out! Also since I’ve made them many times and don’t really follow recipes (even my own), the below is an approximation of what happened last time.

3.5 c oats(I think this might actually be too much so I plan to use 2.5 or 3 cups next time)
2/3 c sunflower seeds
1/2 c toasted sesame seeds
1/2 c wheat germ (I omitted this)
1/2 c oat bran
3 T flax seeds
1 T cinnamon
1 t salt
1 c coconut
1 c chopped almonds
1.5 c pnt btr (I used almond butter)
1+ c honey (I used 1/2 cup)
5 T butter (I used coconut oil)
melted 1-2 c choc chips (I omitted this)
(I added: 1/2 can pumpkin, 1/2 tsp nutmeg, 1/2 tsp ginger, 4T whey protein powder)

(I’ve also added chick pea flour, almond meal, substituted agave, or whatever else random that I’ve had – they’re very forgiving! Just keep the wet-to-dry ratio about as is)

Combine dry ingredients. Stir in wet ingredients. Press into foil-lined 9×13 pan. Bake in preheated 350 oven for 15 – 20 minutes. (If you’re melting chocolate chips on top, do that at the end) Store in refrigerator.

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