Breakfast Bars
Rushing to get to work after your morning workout? Make these ahead of time so you can nourish your body with what it needs to help you recover and get the energy to power through your morning.
Why It's Good For You:
Eating after a workout may seem counterintuitive, but 30 minutes to 1 hour after a workout is an ideal time to replenish your depleted energy stores. Choosing which foods to consume is the important part, especially if you are exercising in the morning and have a big day ahead of you. These breakfast bars have the perfect ratio of protein for long-lasting energy and muscle repair, fats for energy and sustained glucose release, and carbs to fill up those depleted quick-burn energy stores. Make these on a Sunday and have them on hand for the rest of the week for an easy grab-and-go breakfast.
Ingredients
(use organic where possible)
- 2 bananas, ripe, medium sized
- 1 carrot, grated
- 1 tsp ginger, ground or fresh grated
- 2 cups gluten-free oats
- 2 tbsp almond butter
- 1/4 cup brown rice syrup
- 2 tsp ground cinnamon
- 3 tbsp coconut oil
- 1/2 cup almonds or cashews
- 1/4 cup flaxseed, ground
- 1 cup shredded coconut
Topping
- 1 cup blueberries, fresh
- 1/4 cup flaked or slivered almonds
- 1/4 cup shredded coconut
Directions
- Preheat oven to 360°F (180°C).
- Cover a square baking pan (8 inches x 8 inches) with baking paper or grease with coconut oil.
- Using a food processor, add all ingredients to the food processor (except topping ingredients).
- Process until it comes together and a sticky consistency is formed.
- Transfer mixture into your dish, spreading evenly to the sides.
- Top with extra shredded coconut, flaked or slivered almonds and blueberries.
- Place into the oven for 25-30 minutes or until cooked through and golden on top.
- Once cooled, this can be cut into squares and stored in an airtight container in the fridge to grab and go on those mornings when you are in a rush!