Homemade breakfast bars as a simple and healthy option to make your mornings a breeze! Made with no unnecessary additives and minimal ingredients, and a protein boost with nut butter and hemp hearts, these are sure to be the perfect addition to breakfast or snack for your little one! Bonus: they come together in one bowl and they’re great for tiny hands. (Make these at the start of the week, and freeze half for convenient snacks or lunchbox options).
WHAT YOU NEED
Rolled oats: base of the bar
Very ripe bananas: for texture and flavour
Nut butter: to bind bar and add protein/flavour (allergy friendly: use sun butter)
Hemp hearts: for a boost of nutrition
Cinnamon/salt: for flavour
Optional: dye free sprinkles, for fun
STORAGE
Bars will last up to 3 days in an air tight container in the fridge. They are pretty moist, so you may want to freeze half of them to keep them fresh, they can be frozen for up to 3 months, allow to thaw fully before consuming (a great way to have easy access to snacks, freeze half the batch and pull them out when you need them).
Optional: I wrap mine in parchment paper and add a little sticker for fun, I have found that only certain stickers will actually stay on the parchment paper, if yours don’t try using foil instead!
BAKING TIPS
We like peanut butter for the base, but any nut butter works. If you’re sending these to daycare or school and need them to my allergy friendly, you can use sun butter as a substitute!
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Breakfast Bars
Ingredients
- 1.5 cups rolled oats
- 2 very ripe bananas
- 1/3 cup nut butter (we like peanut)
- 1 tbsp hemp hearts
- 1/4 tsp cinnamon
- 1 pinch salt
Instructions
- Preheat oven to 350.
- Mash bananas in a medium bowl.
- Add all other ingredients to the bowl and mix well.
- Line baking dish (9×5) with parchment paper. Pour mixture into dish and spread evenly.
- Bake for 25 minutes.
- Allow to cool (add sprinkles if desired).
- Cut into small bars. Wrap in parchment paper or foil.
- Store in airtight container in the fridge, or freezer.
