Description
These Maple Cranberry Morning Bars are a wholesome and energizing breakfast or snack option, combining the natural sweetness of maple syrup and dried cranberries with the hearty texture of oats and pecans. Made with almond butter and almond milk, these bars are gluten-free (if proper oats and cereals are used) and packed with fiber and protein. Perfect for meal prepping, they are baked and then cooled to a firm, chewy consistency that’s easy to grab on the go.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned or quick-cooking rolled oats (gluten-free if needed)
- 1/2 cup chopped pecans
- 1 cup dried cranberries, chopped
- 1/2 cup multigrain hot cereal (gluten-free if needed)
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
Wet Ingredients
- 1/2 cup unsweetened plain almond milk
- 1 cup natural unsweetened almond butter
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
Other
- Cooking spray (for pan)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Line a 9-inch square baking pan with foil or parchment paper, then spray it with nonstick cooking spray to ensure easy removal of the bars later.
- Toast oats and pecans: Spread the oats and chopped pecans on a large rimmed baking sheet. Bake in the preheated oven for 6 to 8 minutes, shaking the pan halfway through to ensure even toasting, until they become golden and fragrant. Remove and transfer toasted oats and pecans to a large mixing bowl.
- Add cranberries: Once the toasted oats and pecans are in the bowl, incorporate the chopped dried cranberries evenly throughout.
- Cook multigrain cereal: In a small saucepan over medium heat, bring the almond milk to a boil. Stir in the multigrain hot cereal, remove the saucepan from heat, and let the mixture stand for 2 minutes to thicken slightly.
- Make the binding mixture: Return the saucepan to low heat. Stir in the almond butter, maple syrup, cinnamon, and sea salt. Cook and stir continuously for 6 to 7 minutes until the mixture thickens. Remove from heat and stir in the vanilla extract for added flavor.
- Combine cereal mixture with oats: Immediately pour the warm cereal mixture into the bowl with the toasted oats, pecans, and cranberries. Using a spatula, mix thoroughly until all dry ingredients are well coated with the sticky mixture.
- Press into pan: Transfer the combined mixture into the prepared baking pan. Using the back of a measuring cup or a flat spatula, spread, flatten, and press the mixture very firmly and evenly to compact the bars.
- Cool and set: Place a large piece of parchment or wax paper on top of the mixture and press again to ensure compactness. Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour until firm.
- Cut and serve: Once firm, use the foil or parchment liner to lift the bars out of the pan. Peel off the foil or parchment and cut into 16 equal-sized bars. Store in an airtight container in the refrigerator.
Notes
- This recipe is slightly modified from the Power Hungry: Ultimate Energy Cookbook.
- Use gluten-free oats and cereal to make the bars gluten-free.
- Ensure toasting the oats and pecans brings out a deeper flavor and crunch.
- Firm pressing is key to bars holding their shape well.
- Refrigeration is required for the bars to set properly.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
