Every week, I make what I lovingly call "cheater muesli". I pour a container of rolled multi-grains, a bag of raisins and a bag of raw sliced almonds into a large jar and shake it around. It's simple but satisfying and keeps me full much longer than traditional cereals. But lately, I've been rushing in the morning and don't seem to make the time to sit down and eat a real breakfast. I'll grab an energy bar or something, eat it in two seconds and leave it at that. So this week. . .
. . . I decided to take my daily staple. . .
. . . and make it portable.
Chewy, wholesome and easy to throw in my purse: perfect.
Easy Vegan Breakfast Bars
- 1.5 cups multi-grain hot cereal (or rolled oats)
- 3/4 cup raisins (or your dried fruit of choice)
- 3/4 cup slices raw almonds (or your nut of choice)
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/3 cup virgin coconut oil*
- 1/4 cup light coconut milk*
- 3 tablespoons ground flax
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
*If you're not keen on coconut (and you're not vegan), you could replace the oil and milk with melted butter and regular whole milk.
In a bowl toss all the dry ingredients with a fork until well mixed. Add the coconut oil, light coconut milk and vanilla. Toss together until well coated and a bit sticky.
Press into a 13" x 9" pan and bake at 350 for 12-15 minutes or until the edges become golden. Cool in the pan 10 minutes and then slice the bars and finish cooing on a wire rack.
With the Kids:
*Last time in Recipes: 10 Cozy Winter Recipes