So it’s no secret that since I’ve started eating “healthy” – or whatever – I’ve become a breakfast eater.
My breakfast game was at its all time peak during my couple of months of unemployment late last year when I got to make breakfast at home every morning. Toast, eggs, cheese and salsa, yessssss #allthethings
HOWEVER, that’s unfortunately not the norm. I usually eat Greek yogurt and a little somethin’ somethin’ on the side. What that somethin’ somethin’ entails changes from week to week… I have made skinny muffins. I’ve made protein muffins. I love muesli…and I even made muesli bars.
For this week’s What I Ate Wednesday, I’m sharing what I’ve been eating for breakfast lately:
The past few weeks, I’ve been eating homemade granola bars!
You’ll notice that, unlike my other breakfast muffins and bars, there is no “skinny” or “protein” in the title of this recipe.
That’s not to say they aren’t healthy! Made primarily of oats, uncooked quinoa, and flaxseed, they’re leaps and bounds better than any processed bar you’ll find in the supermarket. Plus they have a LOT less added sugar (only 3 tbsp of honey for the entire batch!).
But they’ve also got a fair amount of nut butter…and chocolate.
The point of these granola bars isn’t that they’re low cal, or fat free. It’s that they are full of nutrient dense foods that are good for you, and some healthy fats that make them DELICIOUS.
Plus, mango + macadamia nuts + coconut = tropical summer vacation. Am I right?
Mango-Macadamia Granola Bars
adapted from Cooking Light’s Cranberry-Pistachio Energy Bars
makes 9 bars
1/2 cup old fashioned oats
1/4 cup quinoa, uncooked
1/4 cup dried mango, chopped
1/3 cup chopped macadamia nuts
1/3 cup unsweetened coconut, shredded or flaked
1/4 cup flaxseed meal (or just grind up flaxseed!)
1 oz chocolate (chips or chunks)
1/4 cup almond butter or peanut butter
3 tbsp honey
1/2 tbsp coconut oil
Note: This is an extremely flexible recipe. I’ve also made it with pepitas and dried cranberries. Use whatever kind of dried fruit, nuts, nut butter, or oil you want!
Preheat oven to 350* F. Arrange oats and uncooked quinoa on a baking sheet and bake until slightly toasted and starting to brown, about 8 minutes. Remove from oven and let cool.
Meanwhile, combine mango, macadamia nuts, coconut, chocolate and flaxseed meal. Once cooled, add oats and quinoa.
In a stovepot, mix nut butter, honey, and coconut oil. Heat to a boil, whisking constantly. Boil for 1 minute and add to oat/nut/coconut mixture. Add to a greased 8×8 inch pan and bake at 350*F for 12 minutes, or until starting to brown.
Let cool before cutting into 9 squares. Eat at room temperature or cooled…the squares will keep for 1 week in the fridge!
What is your breakfast go-to?