Breakfast bars. Is there a faster form of breakfast out there? If there is, please let me know. Sometimes you just gotta do a grab and go breakfast, but so many of those supposed ‘good for you’ breakfast bars are filled with so much sugar and fat, you might as well be eating a Snickers. Of course there are some mornings that DO call for eating a candy bar for brekkie, but that’s for another day. Today is about having a quick, but healthy breakfast.
A lot of breakfast bars recipes that you find online have almost 3/4 of a cup of butter in them. That’s A LOT of butter! I worked on these fruit bars so that they weren’t loaded with fat and sugar. Are they as sweet as those other breakfast bars? No. Are they crumbly and buttery tasting? No, they’re not. They do have a slight sweetness, lots of fruit and the ability of being eaten while driving your car and not end up wearing more of the fruit bars than what you get in your mouth.
I used the fruit bars recipe from Yummy Mummy as a guide for mine. You can use whatever fruit you like for the filling and change up the sizes depending on who’s going to be eating them (kids or adults) or how you’ll be eating them (breakfast or snack).
The best part of these breakfast bars is that they’re so good for you. The filling is whole fruit and they’re wrapped in whole grain dough. The sweetness comes from the fruit, a bit of honey and the naturally sweet spelt flour. If you try the dough and you want them a bit sweeter, you can sprinkle the top of the bars with coconut or raw sugar before you bake them.
These fruit bars are also really easy to make. The dough comes together in a couple of minutes in the bowl of your food processor and they only take 15 minutes to bake. So grab yourself a healthier breakfast bar tomorrow morning.
- For the Filling
- 3 Cups Fresh or Frozen Blueberries
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Agave Nectar
- For the Dough
- ¼ Cup Ground Flaxseed
- 3 Tablespoons Water
- ¼ Cup Oats (not quick cooking)
- 1⅓ Cups Spelt Flour
- 1 Teaspoon Baking Powder
- 3 Tablespoons Honey
- 2 Tablespoons Coconut Oil (melted)
- 2-3 Tablespoons Almond Milk (or regular milk)
- 1 Teaspoon Vanilla Extract
- Pinch of Kosher Salt
- For the Filling
- Add the fruit and lemon juice to a large pot and cook over medium high heat. Stir occasionally and continue to cook until fruit has thickened. You'll know it's thickened because the bubble will slow down.
- Remove from heat and stir in agave nectar. Let cool to room temperature.
- For the Dough
- Pre-heat oven to 350 degrees Fahrenheit.
- Mix the flaxseed and water together in a small bowl and set aside for 5 minutes.
- Add oats to bowl of food processor and buzz until oats are finely ground.
- Add the rest of the dough ingredients to the food processor.
- Turn on the processor to mix the ingredients. Scrape down the sides once or twice. If the dough is dry (not coming together) add that 3rd tablespoon of milk and continue mixing. The dough should come together into basically one large mass and should hold its shape when you pinch it.
- Line your rolling surface with wax paper or a rolling mat and dump dough out onto it.
- Bring dough together into a ball and flatten.
- Roll dough to about ⅛" thickness. Don't worry if the edges are ragged because you can piece this dough together.
- Cut dough into 3" wide strips and spoon fruit down the middle of the dough strip.
- Bring sides of dough up and together. Lightly pinch the dough together to seal in the fruit.
- Slice the dough into bars of your desired size.
- Arrange fruit bars on a parchment paper lined baking sheet. (You can place these pretty close together because they don't really spread).
- Gently pinch dough together if they separate when you cut them. Leave the ends open.
- Bake for 15 minutes.
- Let bars cool.
- Store in a covered container in the refrigerator.
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