How to Prepare Perfect Vegan Breakfast Nut Bars

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Vegan Breakfast Nut Bars The recipe is vegan, gluten-free We all want a fast but healthy breakfast and it can be boring to eat oatmeal every morning. Jump to Recipe Jump to Video Print Recipe. Vegan Cinnamon Nut Breakfast Bars are chock full of cinnamon sweet bits, pecans, and toasted coconut flakes. You can cook Vegan Breakfast Nut Bars using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vegan Breakfast Nut Bars

  1. You need of Dry Ingredients.
  2. You need of mixed chopped nuts and seeds.
  3. You need of mixed dried fruits.
  4. It's of dried coconut.
  5. It's of whole oats.
  6. It's of linseeds or 1/4 cup linseed flour.
  7. Prepare of Wet Ingredients.
  8. You need of chia mixed with 1/2 cup water.
  9. It's of maple syrup or 10 soaked dates(optional if prefer sweet).
  10. It's of cinnamon, 1 tsp vanilla essence.
  11. Prepare of peanut butter.
  12. You need of coconut oil.

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Vegan Breakfast Nut Bars instructions

  1. Mix dry ingredients in bowl..
  2. Combine chia with water and let sit to form gel.
  3. Melt peanut butter and coconut oil together. Combine with sweetener (if using), cinnamon, vanilla essence, and chia mix..
  4. Mix wet ingredients thoroughly through dry ingredients..
  5. Press into tray greased with olive oil or lined with baking paper as you prefer..
  6. Cover with baking paper or a beeswax wrap and place in freezer for 30 min to 1 hour..
  7. Turn out onto board and slice into bars/squares (can also shape into balls/logs if crumbly).
  8. Store in freezer.

From crunchy to chewy, soft, fruity, or nutty - we love all variations of this convenient and tasty snack. But beware: not all oat bars are vegan and not all vegan oat bars are healthy. Nut or Seed Butter: you can use any nut or seed butter for this recipe, though keep in mind that it will affect the final flavor. I prefer to use Cashew Butter for a neutral flavor, and Peanut Butter for the peanut granola bars; Liquid Sweetener: you can use maple syrup, agave, or date syrup for this recipe. The thicker the sweetener, the better the bars will hold up.