Clean Eating Breakfast Bars

In the November/December issue of Clean Eating Magazine. I found a great recipe for Breakfast Bars.

Nigella's breakfast bars photo Laura


    Canola Oil Cooking spray – I use Coconut Oil instead
    Pecans, 1 cup, chopped
    Almonds, 1 cup, sliced
    Apricots, dried, 1/2 cup, halves
    Figs, dried, 1 cup
    Oats, 1 1/2 cup
    Raisins, 1/2 cups, packed
    Brown Rice Cereal, 1 1/2 cup
    Egg Whites, 3 serving
    Maple Syrup or Honey, 1/4 cup – I’ve used Agave Nectar
    Cinnamon, ground, 1/2 tsp
    Salt, 1/4 tsp – I cut this out
    Vanilla Extract, 1 tsp
Preheat oven to 350. Lightly mist a 13×9 baking with cooking spray.
Combine pecans, almonds, apricots and figs in a food processor. Lightly pulse until chopped. Transfer pecan mixtgure to a large mixing bowl; add oats, raisins, and cereal.
In a separate bowl, combine egg whites, maple syrup or honey, cinnamon, salt and vanilla, stirring well. Add to pecan mixture, mixing well.
Spread mixture into prepared pan, pressing down gently. Bake 20 to 25 minutes or until lightly browned. Allow to cool 15-30 minutes before slicing into 3×3 inch bars.

Number of Servings: 24

Adaptations I Made:
1. I used coconut oil to coat the pan because it’s healthier than Canola Cooking Spray.
2. The first time I made the bars I used Agave Nectar and they didn’t stick too well. The second time I made the bars I used 1/4 cup of honey and 1/4 cup of maple syrup (1. because I ran out of Agave Nectar and 2. because I needed to make it stickier).
3. I used 4-5 servings of egg whites the second time round as well so that the bars would stick together.
These are a salty/sweet snack that I grab to go in the morning or snack on at night when I should only be drinking a protein shake but am still hungry.  I store in a cookie tin w/ parchment paper so they don’t dry out.

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