Breakfast Bars

Get a glimpse of my kitchen as I share the breakfast bars I make most often.  They feature oats plus a variety of seeds and dark chocolate chips, making them a delicious morning treat.  Just sweet enough, they bake up crunchy and firm.  Use the video as your guide and cook along with me, or check out the written recipe, both of which you’ll find below.

Ingredients

1 cup old-fashioned oats
¼ cup ground oats
⅓ cup mini dark chocolate chips
⅓ cup pepitas
¼ cup sunflower seeds
2 tablespoons sesame seeds
¼ teaspoon kosher salt
3 tablespoons canola oil or another neutral oil
2 tablespoons brown sugar (leveled but not packed)
2 tablespoons honey
2 tablespoons maple syrup

Begin by preheating the oven to 325 degrees.

Combine the old-fashioned oats, ground oats, mini dark chocolate chips, pepitas, sunflower seeds, sesame seeds, and kosher salt in a bowl. Stir to combine. (For the ground oats, pulse old-fashioned oats in a food processor or blender until they resemble coarse flour.)

In a separate bowl, whisk the canola oil, brown sugar, honey, and maple syrup until well-combined.

Add the wet ingredients to the oat mixture and stir until mixture is thoroughly coated.

Line an 8-inch square baking dish with parchment paper and allow to overhang for lifting later. Spread the breakfast bar mixture evenly on the paper.  Use a separate small piece of parchment and a juice glass to press the mixture firmly into the pan.

Bake for about 25 minutes until golden and lightly toasty, keeping in mind it will continue to darken as it cools. Let cool in pan. Use sides of parchment paper to lift and remove.

Though I call these breakfast granola bars, I prefer to break off pieces throughout the week rather than slice up the batch.

For another wholesome breakfast option, try this maple granola.