I like to have easy to-go snacks that I can grab when we are in a hurry- or to stow away in a backpack to take to football games. These Breakfast Bars seemed to fit the bill so I thought I should give them a try.
Very easy to make-
Mix up your dry ingredients (chopped dates, oats, wheatgerm, flour)
Mix up your wet ingredients (almond butter, oil, honey, almond extract)
Add the wet to the dry and mix up.
Press firmly in a 9 x 9 pan. I like the trick of using saran wrap or plastic gloves to keep it from sticking to your hands.
It bakes for about 20 minutes and then cools. It takes longer than you would think to let it cool because if you cut it too early, it crumbles- then you have to eat the crumbles so they don’t go to waste- and pretty soon you’ve eaten about a third of the pan.
The recipe says that it makes 16 2 x 2 bars- which is true. but this bar is so tiny tiny I would eat at least three to feel like a normal person- and one more because they are so good and I’m a bit of a glutton.
This recipe sort of back-fired because I made them hoping Mason would gobble them up. Of course he doesn’t like them. (even when I called it a breakfast cookie and tried to convince him the dates were chocolate) So now I’m pretty sure that I am going to eat them all. I stuck them in the freezer so that they MIGHT last me a few days.
Will make again. For myself. And I will cut them in bigger squares.