These bars are so good that I am now on my third batch. Which is saying something, because I usually get tired of eating the same baked goods days before I’m done with the whole batch (unless it’s brownies, that’s a whole different story). Make yourself some of these bars for a sophisticated alternative to Fig Newtons or Clif Bars for breakfast. They are just as quick to eat but way better for you with no processed ingredients and no dairy!
FIGGY WALNUT BREAKFAST BARS
Vegan – oil-free – no added sugar
Makes 8 bars – 257 calories, 37 g carbohydrates, 8 g fat, 10 g protein per bar
2 cups quick cook oats, dry
1 cup quinoa, dry
1/2 cup chopped walnuts*
1/2 cup applesauce
10 dried black mission figs, diced into tiny pieces*
4 tablespoons PBfit or other powdered peanut butter
1/2 cup plant milk
2 teaspoons cinnamon
1/2 teaspoon salt
- Preheat oven to 375 degrees and find a 6 x 10 baking dish (any size will work, it will just change the thickness of your finished bars).
- Mix your dry quinoa and oats together and toast them in a dry skillet on medium heat. This will bring out their nutty, wholesome flavor and change the texture to be less crunchy and more chewy.
- Mix powdered peanut butter with 2-3 tablespoons of water until it is more liquid-y than peanut butter but not totally viscous.
- In a large bowl, combine the toasted oats with the peanut butter mixture, applesauce, and plank milk. Stir until it is all evenly mixed, then add in walnuts, diced figs, cinnamon, and salt. If it is still extra crumbly add in water or plant milk a few tablespoons at a time until everything starts to be more cohesive.
- Once your mixture is combined, dump it into your baking dish and press it down with the back of a spoon. Bake at 375 degrees for 15 minutes. Let your bars cool, then cut them into 8 pieces. Store in the fridge for up to a week!
*Lots of different dried fruit and nut combinations would work here! I have used date + sunflower seed so far, but some other good combos would be blueberry + almond, and cranberry + walnut.