Description
This breakfast bars recipe is an easy way to put rolled oats to work in a compact, handheld breakfast. Made with oats, seeds, dried fruit, protein powder and natural sweeteners, these baked oatmeal bars are designed to provide a balanced and convenient source of morning energy. Choose the regular collagen-containing recipe, or make the plant-based variation.
Ingredients
Scale
Regular breakfast bars
- 2 cups rolled oats
- 4 scoops vanilla collagen protein powder
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ¼ cup dried cranberries
- ½ cup unsweetened applesauce
- ¼ cup pumpkin seeds
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk
Plant-based breakfast bars
- 2 cups rolled oats
- 4 scoops vanilla plant-based protein powder
- ¼ cup pumpkin seeds
- ½ cup almond butter
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate chips
- 1 medium banana, mashed
- ¼ teaspoon sea salt
- ¼ cup raisins
- 1 teaspoon baking powder
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk
Instructions
- Heat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- For the regular breakfast bars, combine the rolled oats, collagen protein powder, baking powder, sea salt and cinnamon in a large bowl. For the plant-based bars, combine the oats, plant protein powder, baking powder and sea salt.
- To prepare the wet mixture for the regular recipe, whisk together the eggs, applesauce, almond milk, maple syrup and vanilla extract in another bowl. For the plant-based version, combine the almond butter, mashed banana, almond milk, maple syrup and vanilla extract.
- Stir the wet ingredients into the appropriate dry mixture. Fold pumpkin seeds and dried cranberries into the regular batter. For the plant-based batter, fold in the dark chocolate chips, raisins and pumpkin seeds.
- Transfer the batter to the prepared baking pan, and spread it evenly, smoothing the surface.
- Bake for 22 to 28 minutes or until the bars are set and lightly golden.
- Allow the baked mixture to cool completely, then cut it into 16 breakfast bars.
Notes
Nutrition
One regular breakfast bar (37 g) contains:
- Calories: 91
- Protein: 5.3 g
- Total carbohydrate: 13 g
- Sugar: 5.2 g
- Fiber: 1.4 g
- Total fat: 2.3 g
- Monounsaturated fat: 0.8 g
- Polyunsaturated fat: 0.8 g
- Saturated fat: 0.5 g
- Trans fat: 0 g
- Cholesterol: 24 mg
- Sodium: 49 mg (3% DV*)
- Manganese: 0.745 mg (41% DV)
- Phosphorus: 111 mg (16% DV)
- Copper: 0.095 mg (11% DV)
- Vitamin B2 (riboflavin): 0.117 mg (11% DV)
- Magnesium: 30 mg (10% DV)
One plant-based breakfast bar (40 g) contains:
- Calories: 156
- Protein: 10 g
- Total carbohydrate: 17.1 g
- Fiber: 2.7 g
- Sugar: 4.9 g
- Total fat: 6.9 g
- Monounsaturated fat: 3.4 g
- Polyunsaturated fat: 1.8 g
- Saturated fat: 1.2 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 63 mg (4% DV*)
- Manganese: 0.925 mg (51% DV)
- Copper: 0.194 mg (22% DV)
- Phosphorus: 145 mg (21% DV)
- Magnesium: 56 mg (18% DV)
- Vitamin B2 (riboflavin): 0.171 mg (16% DV)
- Vitamin E: 1.97 mg (13% DV)
- Zinc: 0.93 mg (12% DV)
*Daily Value percentages are based on a 2,000-calorie diet.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Breakfasts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (37g)
- Calories: 91
- Sugar: 5.2g
- Sodium: 49mg
- Fat: 2.3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.4g
- Protein: 5.3g
- Cholesterol: 24mg