Whether you’re getting children ready for school in the morning or just want a healthy breakfast you can grab on the go, Ashley Ritzo, RD, a clinical dietitian at MU Health Care, recommends breakfast bars that are full of fiber and protein. Ritzo modified this recipe from the Happy Healthy Mamma Blog.
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup dates
- 1/2 cup whole almonds
- 1 cup rolled oats
- 1/2 cup pumpkin puree 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 cup rolled oats
- 1/4 cup pumpkin seeds (pepitas)
- Soak 1⁄2 cup almonds in water for about 1 hour to soften and make them easier to blend.
- Preheat the oven to 350 degrees. Line an 8X8-inch pan with foil and coat the foil with nonstick spray. Wrap the edges of the foil over the side of the pan.
- Put soaked almonds in food processor or blender first and process until finely ground. Next, add all other ingredients and blend until smooth.
- Scoop blended mixture into the prepared baking pan and add toppings. Bake for 15 minutes.
- The foil should come right out of the pan and bars can be stored wrapped in the foil in the refrigerator for up to 3 days.