Every once in a while a gal needs something more than a smoothie for breakfast. Although I have smoothies 99% of the time for breakfast I do crave something baked or bar-like to eat with a little substance. I also was drawn to this recipe because it could be portable…what’s not to like? My husband and I both liked them.
The original recipe for Chocolate Hazelnut Bars comes from Quinoa Revolution by Patricia Green and Carolyn Hemming but of course I made a few tweaks and hence the name change.
Chocolate Almond Breakfast bars
1.5 cups quinoa flakes
1.5 cups quick cooking rolled oats
4 ripe bananas, mashed (a bit more than 1.5 cups after mashing)
3/4 cup almonds, coarsely chopped
1/3 cup cocoa powder, unsweetened
2 Tbsp chia seeds
2 Tbsp honey, agave or coconut sugar…pick your poison
1.5 tsp vanilla extract
Preheat oven to 350 degrees. Mash the bananas and add the vanilla in a bowl. Set aside.
Combine all the dry ingredients in a bowl then combine the banana into it. Mix it all well…I got my hands in there to ensure the mix was well combined and blended.
Divide into ten pieces and shape into circles or rectangles.
Bake for 12 mins. Don’t overbake.
You can freeze these for up to 1 month.