Almond Butter Breakfast Bars

Some mornings are crazy. So crazy, that the thought of whipping up a smoothie causes exhaustion. When you are having one of those mornings, grab your kids and yourself a protein packed, nutritious and delicious Almond Butter Breakfast Bar. No a,mond butter? No problem. Substitute peanut butter instead.

Wrap the bars up indivdually in cellophane, throw them in a container in the fridge and you'll have grab and go bars for the week. Enjoy!

Almond Butter Breakfast Bars

(Yields 12 bars. Recipe inspired by and adapted from Anja's Food 4 Thought)

1/2 cup (128 grams) almond butter
2 bananas, mashed
1/2 cup (105 grams) brown sugar (optional...I add for kid appeal!)
1/2 cup (78 grams) whole almonds
1/4 cup (50 grams) dried apricots
1/4 cup (50 grams) dried cherries
1/4 cup (40 grams) raisins
1/8 pumpkin seeds
1/8 cup sunflower seeds
1 cup rolled oats

Preheat oven to 350 degrees F. Lightly grease then line 9x9 tin with parchment paper.

In a small pot heat almond butter, brown sugar and mashed bananas. Stir gently until well combined and sugar is dissolved. Set aside.

In a food processor, coarse chop the almonds. Use a knife to coarse chop apricots, raisins and cherries.

Transfer to a bowl. Mix in seeds and oats. Fold in the almond butter mixture. Press the batter into prepared loaf tin. Bake for 20-25 minutes. Let cool before cutting into bars/squares. Wrap individually in cellophane and store in fridge for up to 1 week.

Cari Snell is a mom, wife, caterer ( and the editor and recipe wrangler of Can I get the Recipe? An online source providing weekly printable recipes, shopping lists, great giveaways and more.

Check out an abundance of family friendly recipes at

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