Apple Pie Breakfast Bars
Dairy-free, Vegan
You know those people running around in sweaters and boots with pumpkin spice lattes in hand and it’s only the second week of September? ... I am proud to say, I am one of THOSE people.
Yeah, you heard that right. Please let this be your official warning that I will be embracing fall in its entirety and there ain’t nothin slowin down this PSL-fueled, sweater-wearing powerhouse! Some people are starting to question when it’s appropriate to start fall decor and my answer?... YESTERDAY. (Too much? Haha)
Okay okay, you get the point. I like fall. Wanna know what I also like? These Apple Pie Breakfast Bars!
If you’re like me and fall also means running out the door like your hair is on fire in the morning to get to work [aka school is back and buses on the road are plenty], then you will appreciate these healthy, on-the-go breakfast bars to kick off the season!
Now for the goods...
Apple Pie Breakfast Bars
Prep time: 15 min
Bake time: 15 min
Makes 9 Bars
What you’ll need:
2 cups oats, pulsed lightly in food processor
2/3 cup oat flour (can be bought as-is, or pulse oats until they are a fine flour consistency)
1/3 cup maple syrup
1/2 cup coconut oil, melted
1 cup dried apples, pulsed in food processor until you have small bits
1 tsp cinnamon
2 Tbsp ground flax seed + 6 Tbsp water (for a flax egg, instructions below)
What to do:
Combine ground flax seed and water in a small, shallow bowl. Let sit for 10 minutes until it’s reached a “gel-like” consistency
Prepare oats and shredded dried apples in food processor, set aside (if making your own oat flour, do this as well)
In a large bowl or stand mixer, combine all ingredients
Grease an 8x8 baking dish with coconut oil
Pour in the oatmeal mixture and press with spoon or fork until level
Bake at 350 for 15 minutes
Cut into 9 bars and you can keep on counter for about 3-4 days or, put in refrigerator to last all week.
Make sure to share with me and let me know how you like them using #wanderfullywholesomeeats
xoxo
Danielle