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Dried Fig and Maple Breakfast Bars

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  • Author: Alison Marras
  • Total Time: 45 minutes
  • Yield: 9 bars 1x

Description

These baked breakfast bars are sweet with fig and maple, packed with nutrients from pumpkin and flax, and perfect for a satisfying morning treat.

Ingredients

Units Scale
  • 1/2 cup flax seed meal
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs
  • 1 tsp apple cider vinegar
  • 1/4 cup water
  • 2 tbsp coconut oil, plus more for greasing
  • 3 tbsp maple syrup, plus more for drizzling
  • 1/2 cup pumpkin purée
  • 1/2 cup dried figs, chopped

Instructions

  1. Pre-heat oven to 350f degrees and lightly grease a 8×7 or 8×8 glass baking dish with coconut oil.
  2. In a mixing bowl, add all dry ingredients and mix with a spoon until well blended.
  3. Separately, in your stand mixing bowl or another bowl that you’ll use a hand mixer on, add everything from the eggs to the vanilla extract (in the order listed above) and mix with the whisk attachment of your mixer until well incorporated, 2-3 minutes.
  4. Keep the mixer on slow, as you slowly add the dry mixture into the wet. Keep mixing until everything is turning into a spongey-like batter.
  5. Reserve 4 tbsp of the batter in a smaller mixing bowl that you’ll use for the topping.
  6. With the bulk of the batter, pour and press it into your baking dish and bake for 15 mins initially while you prep the topping.
  7. Add all topping ingredients and reserved batter together and mix manually with a spoon. After the base of the bars have baked for 15 minutes, you can remove from the oven and pour the topping on top, press lightly with the back of a spoon and then return it to the oven for another 15 mins.
  8. Pierce the middle with a toothpick or fork and when it comes out clean, it’s done (approx. 30 minutes total bake time). Pour more maple syrup if you have a sweet tooth, otherwise, cut into squares and serve. Can be stored in the fridge for up to 4 days.

Notes

These bars can be stored in a plastic container in the fridge for up to 4 days, making them a convenient grab-and-go breakfast. You can substitute apple sauce or coconut oil for the pumpkin purée in the topping. For a sweeter taste, drizzle additional maple syrup over the bars before serving.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 150
  • Sugar: 8
  • Sodium: 150
  • Fat: 8
  • Carbohydrates: 18
  • Fiber: 5
  • Protein: 4
  • Cholesterol: 55

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Find it online: https://honestcooking.com/dried-fig-and-maple-breakfast-bars/