Nutty Caramel (Breakfast) Bars

Just look at this:

sweet salty nutty bar

I am obsessed with this recipe! A coworker said (after I taste-tested the office) “It is amazing how you make those healthy ingredients taste like candy” It is so delicious and satisfying (I know I say that a lot, but that is what you get from vegetarian food 😉 ) I am so grateful for finding this at OhMyVeggies; after following her recipe, I slightly adjusted the recipe by using more dates and less maple but both are equally delicious!

Ingredients:

1/4 cup maple syrup

1/3 cup crunchy peanut butter

3 tablespoons coconut oil (solid, not melted)

1/2 cup dates, (soaked in hot water so they’re extra juicy)

1 teaspoon vanilla extract

1 1/2 cups old-fashioned oats

1/2 cup coarsely chopped raw almonds

1/8 cup chia seeds

1/8 cup coconut flakes

1. Toast coconut flakes and oats in 300 degree oven. (You can also have them raw but I liked the change in texture from toasting them). Toast coconut flakes seperately from the oats and they brown much faster. In a 300 oven, toast coconut for about 5 minutes (until browned but keep an eye on them because they can burn quickly). Toasting the oats should be about 15-20 minutes but using them raw works if you want less work.

2. Mix wet ingredients in a food processor: dates, coconut oil, peanut butter, maple syrup, vanilla and blend for a few minutes until a caramel is formed.

3. Mix dry ingredients in a bowl : oats, chia, coconut flakes, almonds.

4. Pour caramel into dry mix and stir until all well incorporated.

5. Press into a 8×8 pan that is lined with parchment paper (this makes removal easiest.

6. Allow to chill for at least 15 minutes before cutting into bars. Once broken up, keep sealed in plastic bag in fridge or freezer.

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One thought on “Nutty Caramel (Breakfast) Bars”

  1. This recipe was very easy and finger lickin’ good. I only had a problem rolling out the mixture onto the parchment paper, so its doesn’t look as appetizing as yours. This will be my go to breakfast this week. Thanks Jules.

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