High Calorie Plant-Based Breakfast Bars

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 8 servings | Prep time: 10 minutes | Cook time: 1 minute | Total time: 2-3 hours

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I made these vegan High Calorie Plant-Based Breakfast Bars at the beach for my family one time, and they didn't even last the day! Everyone gobbled them up so quickly and didn't even think twice about them being a vegan snack. They are the perfect level of sweetness without all the crap you typically find in store-bought granola bars. They are perfect for road trips, beach days, snacks at the office, and hiking (store them in a hard container so they don't get smushed). Make them the night before for an easy breakfast!

Ingredients:

• 4-5 brown rice cakes (optional: gluten free)

• 1 1/2 cups quick oats (optional: gluten free)

• 1 cup dried berries (sugar free)

• 1/4 cup shredded coconut (unsweetened)

• 1/4 cup almonds or walnuts, chopped

• 1 tbsp chia or flax seeds

• 1/4 tsp salt

• 1/2 cup raw almond butter (sugar free)

• 1/2 cup raw agave nectar

Yogurt Drizzle: (optional)

• 1 container (5.3oz) non-dairy plain yogurt

• 2 tbsp raw agave nectar

• Non-dairy milk for thinning (if needed)

Directions:

• Line a 9x12 pan with parchment paper or tin foil. Set aside.

• Place the brown rice cakes in a large zip-lock bag. Using a mallet or jar, gently break the rice cakes apart until they resemble a cereal texture (make sure to not pulverize them into a powder).

• Measure out 1 ½ cup of the puffed brown rice cakes and place into a large bowl.

• Add the rolled oats, berries, coconut, chopped nuts, seeds, and salt to the bowl. Set aside.

• In a microwavable dish, heat the almond butter for about 30 seconds until it becomes pourable.

• Add the agave to the almond butter and stir to combine.

• Pour the agave almond butter mixture into the bowl of dry ingredients. Gently mix until all the dry ingredients are coated evenly.

• Pour the oat mixture into the lined 9x12 pan and pack it down as tightly and evenly as possible (using a glass or a mason jar to press it down works well).

• Cover and place in the freezer for 1 hour.

• Remove from the freezer, cut into 16 bars, and freeze again 1 more hour (optional: add yogurt drizzle here).

• Wrap individually and store in the fridge.

• Enjoy them straight out of the fridge, or let them sit out for 10-20 minutes before enjoying.

• Optional: make the yogurt drizzle by combining the yogurt and agave in a small dish. If the mixture is too thick, add in 1-2 tbsp of non-dairy milk until it becomes pourable.

• After you cut the bars, drizzle the yogurt over them.

• Place into the freezer for 1 hour or until the yogurt sets.

• Wrap individually and store in the freezer at all times.

  • This keeps the bars intact and the yogurt drizzle from melting. They are still easy to eat immediately right out of the freezer, or you can let them sit out for 5 minutes before enjoying.

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Tips and Tricks:

• You can also try this recipe with different fruit ingredients: try dried apple and add a sprinkle of cinnamon, or dried mango and pineapple chunks.

Nutrition & Servings: (calculated by MyFitnessPal)

Without yogurt drizzle:

• Servings: 16 breakfast bars (serving: 2 bars)

• Calories: 406

• Total Fat: 14g

• Carbs: 72g

• Protein: 12g

With yogurt drizzle:

• Servings: 16 breakfast bars (serving: 2 bars)

• Calories: 442

• Total Fat: 14g

• Carbs: 78g

• Protein: 12g

^ Nutrition facts do not include additional toppings. Nutrition facts may change slightly if additional ingredients are added.