A Healthy Breakfast to GO

Tomorrow we pile into the car as dawn breaks and head back up into the mountains on our trek home. It has been a fabulous time here on the beach, we’ve enjoyed the sunshine, sea water, and just some plain old down time to relax before we begin several busy months to end out the year 2013. Crazy right?! Time is a flyin’.

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When we travel early I get up in time to make two cups of joe…but I like to have our breakfast packed the night before and ready to take in the truck with us. However, my travel breakfast has to meet a few criteria: since the road is “bumpy” (understatement of the year) it has to be something that’s NOT messy, it has to be healthy, balanced, taste good, and keep us full.

These bars are one of my “go to” recipes for a quick, travel breakfast or snack. They meet the criteria above, but also I love this recipe because it is so adaptable. You can make it with anything you have on hand. Don’t have almonds and walnuts; use pecans and cashews. Instead of amaranth or coconut use some flax seeds, chia seeds, sesame seeds, or even hemp. You could even throw in a handful of chocolate chips to make them extra decadent or more of a treat. 🙂 Also, this recipe halves well, and you can bake them in a 8×8 pan.

Enough talk…here’s the recipe if you’d like to try it.

NUT & SEED SNACK BARS

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1 ½ c almonds
1 ½ c walnuts
½ c sunflower seeds
½ c popped amaranth (or pumpkin seeds)
½ c unsweetened shredded coconut
1 c. dried fruit (I like dried cherries, cranberries, or a mix of cranberries and blueberries)
3 Tbsp. cinnamon
½ tsp. nutmeg

3 eggs, lightly beaten
½ c coconut oil, melted
½ c raw honey
½ c unsweetened applesauce

1 tsp. vanilla extract (or almond is nice too)

Preheat your oven to 350 degrees. In a food processor pulse the almond and walnuts until broken up. Don’t pulse them too much as you want the mixture to be chunky not perfectly ground like a flour.

Pour the nut mixture into a medium mixing bowl and add the sunflower seeds, amaranth, coconut, dried fruit, and spices. Stir until well combined.

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Finally add the eggs, coconut oil, honey, applesauce, and extract to the nut mixture. Stir until everything is well coated. The mixture should be thick and wet.

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Spread into a greased 9×13 baking dish, and bake for about 20-25 minutes, or until the edges begin to brown and the middle is set. Cool. Once cool cut into bars, and store in the refrigerator.

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Tips:
* I’ve cut these bars bigger to take on the road as a breakfast bar. Or you can cut them smaller and they make healthy, portable, and delicious snacks.
** Also be creative with these bars. (Almond, hazelnuts, and dried apricots are a yummy combo!)
***I haven’t tried it, but I would guess you could swap a ½ cup of protein powder for some of the seeds. Just make sure to adjust your sweetener if you use a sweetened protein powder.

If you try them, let me know what you think!

What’s your favorite travel breakfast/snack?

Happy Baking!

Liesl

One thought on “A Healthy Breakfast to GO

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