Fruit and Nuts Oatmeal Breakfast Bars
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
- 2 large eggs at room temperature
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- 2 tbsp chia seeds
- 1/2 tsp salt (i use himalayan salt)
- 3/4 cup (70g | 2.5oz) rolled oats
- 1/4 cup (35g | 1.2oz) whole wheat flour
- 2 tbsp melted coconut oil
- 1/4 cup (85g | 3oz) unpasteurized honey
- 1/2 cup (45g | 1.6oz) finely shredded unsweetened coconut
- 1/2 cup (50g | 1.8oz) pecans chopped
- 1/2 cup (65g | 2.2oz) dried cranberries
- 1/2 cup (120g | 4.2oz) creamy peanut butter (storebought or homemade)
- 1/2 tsp pure vanilla extract (storebought or homemade)
- 16-20 pecan halves to decorate
- Carbohydrate 0.763057666042013 g
- Cholesterol 27.2914583332505 mg
- Fat 3.24416683294664 g
- Fiber 0.568912509371092 g
- Protein 0.910915333077608 g
- Saturated Fat 1.66335521661726 g
- Serving Size 1 1 Serving (10g)
- Sodium 24.6916999975977 mg
- Sugar 0.194145156670921 g
- Trans Fat 0.275407974973616 g
- Calories 35 calories
Preheat your oven to 350°F. Grease and line a 9" baking pan with parchment paper; set aside.In a large bowl, combine the dry ingredients and mix with a whisk or fork until really well combined.In a smaller bowl, combine the wet ingredients and whisk until smooth and very well combined; pour over the dry ingredients and mix well with a rubber spatula.Transfer the dough to the prepared pan and spread as evenly as possible, then lightly press pecan halves across the top if desired.Bake for 23-25 minutes, or until the top is nice and golden brown and a toothpick inserted in the center of the cake comes out clean.Place the pan on a cooling rack and let the bars cool for at least 1 hour, then lift from pan and cut into 16 to 20 bars.Keep the bars in an airtight container in a cool dry place for up to a week.
