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Fruit and Nut Breakfast Bars
By Thrive Life · 12 servings
10m prep time
25m cook time
by Nancy Barter on January 7, 2015
In search of a healthy grab-and-go breakfast, I found a breakfast cookie recipe that was perfect for "Thrivealizing" and can easily be made into bars as well. There is no flour, or refined sugar in the recipe, and
Breakfast
Ingredients
- 2 C Quick Oats
- 3/4 tsp Iodized Salt
- 1 tsp Ground Cinnamon
- 1 C Peanut Butter
- 1/4 C THRIVE Applesauce - prepared
- 1/4 C THRIVE Honey Crystals
- 1/4 C THRIVE Banana Slices FD - pureed to 1/2 C
- 1/2 C Cranberries - freeze dried
- 1/2 C THRIVE Blueberries FD
- 1/2 C Shelled Pumpkin Seeds
- 1/2 C Shelled Sunflower Seeds
- 1/4 C Ground Flax Seeds'
- 1/4 C Silvered Almonds
- 1/2 C Shredded Coconut
Directions
- Preheat oven to 325F degrees.
- Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough will be quite stiff.
- For cookies: Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten the tops into desired thickness. The cookies will not spread in the oven. Sprinkle extra seeds, nuts, fruit and coconut on top, if desired and pat down. Using a spray bottle, mist the fruit with water to rehydrate them a bit before baking.
- For bars: Spread evenly in the bottom of a 9x13 baking dish. Pat down. Sprinkle extra seeds, nuts, fruit and coconut on top, if desired and pat down. Using a spray bottle, mist the fruit with water to rehydrate them a bit before baking.
- Bake for 15-16 minutes or until edges are slightly brown for cookies, and 20-25 minutes for bars.
- Allow to cool on the cookie sheets completely.
- Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.