Strawberry breakfast bars are the perfect tasty snack for busy days.
Making a batch of grab-and-go bars like these means that you'll be covered for an easy breakfast in the morning.
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But these bars have a twist. I believe in packing as much nutrient-dense foods as I can into meals that I love.
So we'll be supplementing a standard bar with Chia Seeds and Hemp Hearts.
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Hemp hearts benefits
Hemp hearts are a great source of fiber and plant-based protein.
They also contain omega-3 and omega-6 fatty acids, which can help lower your cholesterol and boost your brain health.
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Chia seeds benefits
Chia seeds are known for their omega-3 fatty acid content, which in turn has powerful anti-inflammatory properties compared to omega-6.
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So, how do you make delicious strawberry breakfast bars?
Tap here to find out
INGREDIENTS
CRUST & TOPPING
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1 ½ cups rolled oats
2 ½ cups finely ground almond meal
1⁄4 cup Manitoba Harvest Hemp hearts
1 tablespoon unsweetened almond milK
1/4 cup softened coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon coconut / BROWN sugar
STRAWBERRY FILLING
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3 cups fresh strawberries
1/4 cup lemon juice
2 tbsp chia seeds
zest from one lemon
1/3 cup maple syrup (or honey)
2 tablespoons tapioca flour
pinch of salt
DIRECTIONS
THE CRUST
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Preheat your oven to 350°F.
Stir together the ingredients for the crust and crumble.
Take about 2⁄3 of the mixture and press it into a baking pan.
Bake that crust for 10 min.
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To help mold your crust, make sure your coconut oil is at least at room temperature so that it’s soft but not totally liquid
PRO TIP
THE STRAWBERRIES
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Dice the strawberries.
Add them to a saucepan on medium heat with lemon juice zest, chia seeds, maple syrup, and salt.
Bring the mixture to a boil and stir gently every now and then for 20 min.
After 20 min, add the tapioca flour.
BAKE & COOL
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Once sticky, pour the mixture onto the crust.
Add remaining 1/3 of crumble and sprinkle with coconut / brown sugar.
Bake for 20 min.
Let it cool in the fridge for 2 hours and enjoy!