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Fully Loaded Breakfast Bars
Makes 10 - 12 large bars
1 tablespoon chia seeds
3 1/4 cups / 325 g gluten-free rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon fine sea salt
1 1/2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15-ounce / 250 g can)
1/4 cup / 60 ml coconut oil, melted
1/4 cup / 60 ml pure maple syrup or raw honey
Grated zest of 1 organic orange
1/4 cup / 60 ml unsweetened applesauce
1 teaspoon vanilla extract
1/3 cup / 60 g chopped unsulphured dried apricots
1/4 cup / 30 g raisins
1/4 cup / 35 g pumpkin seeds
2 cups / 60 g organic, non-GMO cornflakes (optional)
Preheat the oven to 350°F / 180°C. Line a baking sheet with parchment paper and set it aside.
Combine the chia seeds with 3 tablespoons water in a small bowl, and set aside for 15 minutes to gel.
Pulse 1 1/4 cups / 125 g of the oats in a food processor until they resemble a very rough flour. Transfer the flour to a large mixing bowl and whisk
in the remaining 2 cups / 200 g oats, baking powder, baking soda, cinnamon, and salt.
Pulse the beans with the coconut oil in the food processor until the mixture is creamy. Add the maple syrup, orange zest, chia gel, applesauce, and vanilla extract, and pulse until smooth.
Pour the bean puree over the oats mixture and stir until everything starts to come together. Add the apricots, raisins, pumpkin seeds, and cornflakes and stir to combine—you may need
to use your hands at this point.
Shape the dough into 10 equal balls, and then flatten each one into a patty shape. Transfer them to the prepared baking sheet.
Bake for 15 to 18 minutes, until the bars are golden. Let cool completely before enjoying. The bars can be stored in an airtight container at room temperature
for 1 week, or in the freezer for up to 1 month.