My breakfasts most often consist of oats or other rolled grains soaked overnight in plain whole fat yogurt in the muesli tradition and then topped with fresh or dried berries — it's a very healthy and filling way to start the day. But there are times when I like to prepare something a little different ahead of time but without sacrificing nourishment or convenience. So I often will make pans of breakfast bars filled not just with oats but also with nuts, seeds, and fruit.
These breakfast bars with a blackberry jam filling have all of the above, and chickpeas too for some extra morning protein and a creamy texture in the cookie-like crust. Like my strawberry jam chia oat bars, these are tasty enough to have for dessert too, even though they have no added refined sugars and just a moderate amount of maple syrup.
These breakfast bars should be stored in the refrigerator — made with coconut oil, they will be too soft if left at room temperature. But they will store well for up to a week if they could last that long.
Other breakfast recipes to enjoy from Lisa's Vegetarian Kitchen:
Strawberry Chia Oat Bars
High Protein Breakfast Bars
Chia Muffins {Vegan}
Apricot Almond Energy Bites
Audio accompaniment: Arvo Pärt - Da Pacem
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