What could be better than a homemade breakfast bar to start your morning off right. Try this nutritious recipe that includes beans as a great source of protein. Prepare them ahead of time and refrigerate. Warm them in the morning to have a warm breakfast for the kids as they arrive to breakfast club. Serve with milk and fruit for a balanced breakfast.
Blackberry Breakfast Bars
- 3/4 cup – blackberries
- 1 tablespoon – chia seeds
- 3 tablespoon – maple syrup, pure
- 15 ounce – cannellini (white kidney) beans, canned
- 1/2 cup – applesauce, unsweetened
- 1/4 cup – coconut oil
- 1 cup – oats, dry
- 1 teaspoon – baking soda
- 1 teaspoon – cinnamon
- 1/4 teaspoon – salt
- 1/2 cup – almonds, sliced (depending on school allergies)
- In a medium bowl, squish a 6 ounce package of blackberries with a fork. Stir in 1 tablespoon chia seeds and 1 tablespoon of the maple syrup (the rest will be used later). Set this blackberry jam aside to congeal.
- Grease an 8 x 8 inch baking dish and preheat the oven to 325* F.
- Rinse and drain a 15 ounce can of white beans (cannellini or great northern). Add them to a blender or large food processor.
- To the blender or food processor, also add: 2 tablespoons of maple syrup, applesauce, melted coconut oil (or butter), rolled oats, baking soda, cinnamon, and salt. Blend until a batter forms.
- Add 1/2 cup of almonds and blend until combined, or just mix in if you want added texture.
- Pour 2/3 of the blender bean mixture into the prepared 8 x 8 inch pan. Spread it out evenly. You’ll want about 1 cup of batter set aside.
- Pour the blackberry jam on top of the bean layer and carefully spread evenly.
- Drop small spoonful’s of the set aside bean batter on top, covering evenly. Not all the blackberry jam will be covered and that’s okay. Optional: sprinkle extra almonds or oats on top for texture.
- Bake for 30 minutes at 325* F. Allow to cool to room temperature and then refrigerate overnight. Cut into nine squares and serve cold or warm.
Recipe and Image sourced from: https://www.superhealthykids.com/blackberry-bean-breakfast-bars-recipe/
Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.