Breakfast Bars that are packed with nutrition and good-for-you ingredients. Plus, they taste amazing and are super family-friendly.
You know you’ve had a good week when two posts in a row involve a lovely glaze. A simple sweet glaze is the best way to finish off a rather indulgent dessert (see Wednesday’s post) or to dress up a healthy breakfast bar. Not that you absolutely need to add the glaze… unless you’re anything like me, in which case a glaze becomes a necessity. Sugar is life.
Speaking of which. In today’s recipe you’ll find only natural sugars (minus the glaze), but you would never know hadn’t I told you. If these bars aren’t prove that healthy food is utterly delicious and just as satisfying as other alternatives, then I don’t know what is.
Gone are the days of a bowl of cereal or peanut butter toast for breakfast. Once you enjoy a Peaches and Mango Breakfast Bar it will be hard to go back to your old staples. The feeling of having dessert for breakfast is an absolute thrill. It sets me up for a fabulous start to my day every time.
Let’s make breakfast the best meal of your day too.
When I set out to prepare these bars, I was determined to find a better way for all those oats I’d purchased. For years people have been telling me that having oatmeal for breakfast is a healthy way to begin the day with. Not only is oatmeal so good for you, but it supposedly fills one up until it’s time to think about lunch. I have no idea if I’m some sort of anomaly, but that has never worked for me. Every time I eat oatmeal for breakfast I feel ravenous within another hour or so. Without fail.
Which is such a shame considering that I absolutely love oatmeal and its health benefits, especially in conjunction with fresh or frozen fruit. It’s da best.
So I decided to put a different spin on oatmeal and fruit. I turned to my oven and together we made bars that are out of this world and, most importantly, keep me full till lunch rolls around. No snacks needed. Thank you very much.
There are oats and oat flour, almond meal, dates, a ripe banana and two of my favorite fruits to enjoy in the early hours of the day: peaches and mangoes.
I personally like the bars best freshly out of the oven. When they’re still slightly warm and have that delicious glaze running all over them. Ready in under 1 hour. If you don’t have that kind of time in the morning or can’t be bothered to bake anything that early, you can totally prepare these ahead of time, aka the night before, and have them greet you in the morning. You really can’t go wrong.
Have a blessed weekend!
- 10 Medjool dates, pitted
- 1 cup old fashioned oats
- 1 cup oat flour
- 1/4 cup almond meal
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 medium ripe banana, mashed
- 3/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/3 cup diced mangoes
- 1/3 cup diced peaches
- 1 cup confectioner's sugar
- 1-2 tablespoons milk
- Preheat oven to 350 degrees F. Line an 8-x-8 inch baking pan with parchment paper. Spray with nonstick spray. Set aside.
- 1. Cut dates in half, remove pits, and place in a small bowl. Cover dates with water and let stand.
- 2. In a medium bowl, whisk together oats, oat flour, almond meal, salt, baking powder, and baking soda. Set aside.
- 3. In another bowl, mash up banana. Add almond milk and vanilla extract and stir to combine.
- Drain dates, place dates in a food processor and pulse until smooth. Add mashed dates to the wet ingredients.
- 4. Mix in wet ingredients into the dry and stir until combined. Fold in mangoes and peaches and pour batter into the prepared pan. Place in the oven and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and place on a wire rack to cool completely.
- Whisk together the ingredients for the glaze until smooth. Using a fork, drizzle over the bars and cut into bars. Enjoy!