High-Protein Maple Pecan Breakfast Bars
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Vegetarian, High-Protein
Ingredients
Scale
- 2 cups rolled oats (use gluten-free if preferred)
- 1 cup vanilla protein powder (whey or plant-based)
- 1/2 cup chopped pecans
- 1/4 cup ground flaxseeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup creamy almond butter
- 1/2 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides. This will make it much easier to lift the bars out once they are baked and cooled.
- In a large mixing bowl, combine the rolled oats, vanilla protein powder, chopped pecans, ground flaxseeds, cinnamon, and sea salt. Stir well to ensure the protein powder and spices are evenly distributed throughout the oats.
- In a separate microwave-safe bowl, gently warm the almond butter and maple syrup for about 20 seconds. Stir in the applesauce and vanilla extract until the mixture is smooth and well-combined. Warming the nut butter helps it incorporate more easily into the dry ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a sturdy spatula to fold everything together. If the mixture seems too dry or crumbly, add the almond milk one tablespoon at a time until a thick, sticky dough forms that holds together when pressed.
- Transfer the mixture to your prepared baking pan. Use the back of a spoon or a piece of parchment paper to press the dough firmly and evenly into the corners. Pressing down hard is the secret to bars that don’t crumble when sliced.
- Place the pan in the center rack of the oven and bake for 22 to 25 minutes. The edges should be golden brown, and the top should feel firm to the touch. Avoid overbaking, as the bars will continue to firm up as they cool.
- Remove the pan from the oven and let it cool completely on a wire rack for at least 30 minutes. Once cooled, use the parchment paper overhang to lift the block out of the pan. Use a sharp knife to slice into 12 rectangular bars.