• Kalynn Dresser

Tasty's Protein-Packed Breakfast Bars Recipe Review

Updated: Apr 8

Buzzfeed Tasty's recipe link says only 87% would make again, but I would 100% make again, and I have. This recipe is in my go-to rotation. I find it very annoying when I'm browsing recipe blogs, and there is a 20 paragraph life story above the recipe, and I have to scroll for days to find it. I have no story for you other than this recipe is 10/10 and actually very easy to make.


The recipe makes 24 bars. You can adjust the recipe using this easy copy and paste recipe cutter tool. I only made the Peanut Butter Chocolate, Carrot Cake, and Apple Cinnamon. The Mixed Berry didn't really appeal to me, so I doubled up on the Peanut Butter Chocolate! Scroll to the bottom for an easy copy/paste of ingredients and steps for printing.


Here is the recipe with my tips in pink:


1. Pre-soak 2 cups of quinoa in water for 20 minutes. 2 cups of raw quinoa will generate 6 cups of cooked quinoa.


2. To make the flax eggs, combine ¼ flax meal and ¾ water in a small bowl and mix well. Set aside for 10 minutes to gel. I let them sit for 20 minutes because the quinoa was already soaking for 20. If you don't want to use flax meal as an egg substitution, you can just use 4 eggs for this recipe. 1 tbsp of flax meal to 3 tbsp water is the substitution for 1 egg - it's a 1:3 ratio.


3. When the quinoa is finished soaking, pour it into a mesh strainer, and rinse with water until it runs clear.


4. Then add the 2 cups of soaked quinoa into a pot with 2 cups of water. I have found a 1:1 ratio of quinoa to water makes the quinoa fluffier vs. a 1:2 ratio. Cook on medium heat until boil. Cover the pot and turn down to low. Cook for about 28-32 minutes. Cool for 5 minutes. While the quinoa is cooking, go ahead and mix your base ingredients.


5. Mash 4 ripe bananas. If you're like my husband and do not like bananas, then you can use apple sauce or butter or both. I used 2 sticks of Kerry Gold Unsalted butter. If you choose butter, then melt it with the coconut oil in the next step. You can replace 1 banana with ½ cup of applesauce. I have read to avoid using more than 1 cup applesauce in a recipe because it'll be too wet and dense and cook unevenly. So you could do 1 cup applesauce and 1 stick butter as an option.


6. Melt ½ cup of coconut oil (and butter if you're using that).


7. In a large bowl, combine 6 cups rolled oats, 4 tsp baking powder, 1 tsp salt, 1 cup maple syrup, melted coconut oil, 2 tsp vanilla, flax eggs (or 4 beaten eggs if you prefer), and mashed bananas (or apple sauce/butter). I let that all soak together while the quinoa was cooking. Once quinoa has cooled, add it to the bowl with the rest of the ingredients and mix until well-combined. You can add chia seeds and/or hemp seeds in the base here as well!

I used these bowls, this salt grinder, and Mad Hungry 'spurtle' spatulas!


8. Divide the base equally between 4 medium bowls. Because I did not do the Mixed Berry, I put ½ of the base in a bowl for the Peanut Butter Chocolate and split the other ½ into 2 other bowls.


9. Dice ¾ cup gala apple. (1 medium apple is ¾ cup)


10. Grate ¾ cup carrots.


11. Preheat your oven to 375°F (190°C).


12. Add the 6 tbsp peanut butter (or whichever nut butter you prefer) and 5 tbsp chocolate chips to one of the base bowls and mix until combined.


13. Add the diced apple, 6 tbsp chopped walnuts, 1.5 tbsp cinnamon, and ¼ tsp nutmeg to another base bowl and mix until combined.


14. Add the grated carrots, 3 tsp cinnamon, ¼ tsp nutmeg, and 3 tbsp almond butter (or whichever nut butter you prefer) to another base bowl and mix until combined.


15. Add 3 tbsp almond butter (or whichever nut butter you prefer), ⅓ cup strawberries, ⅓ cup raspberries, and ⅓ cup blueberries to the last base bowl and mix until combined. I omitted this bar, so I have no tips for it.


16. Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray (or butter). Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula. I used parchment paper so I could take them out of the baking dish to cool completely faster. I smoothed the top out with a bread pan and used the spatula to push it down.


17. Bake for 25-30 minutes, until the edges are slightly golden brown. I had to double the suggested cooking time. So start at 25 minutes and work your way up. Press on it, and if it feels a little mushy, keep cooking. I ended up going 45 minutes on the 9x13.


18. Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes (I did an hour). Gently cut each flavor once cooled in the fridge, then remove from the pans with a spatula. The bars are good for 5 days. Serve cool or warmed up. You can also freeze them and defrost the night before in the fridge.



Ingredients

for 24 bars

BASE

  • ¼ cup flax meal (or 4 eggs)

  • ¾ cup water (omit if you're doing eggs)

  • 6 cups rolled oats

  • 6 cups quinoa, cooked (2 cups raw quinoa makes 6 cups cooked quinoa; omit if you're not a fan and add some protein powder in its place)

  • 4 teaspoons baking powder (substitutes here)

  • 1 teaspoon salt (can substitute with ½ teaspoon of lemon juice)

  • 1 cup maple syrup (honey is also an option; omit if you do not want a sweetner)

  • ½ cup refined coconut oil, melted (triple filtered coconut oil doesn’t taste like coconut AT ALL)

  • 2 teaspoons vanilla extract

  • 4 ripe bananas, mashed (or 1 cup applesauce + 1 stick butter or 2 sticks butter)


FILLINGS

PEANUT BUTTER CHOCOLATE CHIP

  • 6 tablespoons peanut butter (or another nut butter)

  • 5 tablespoons mini chocolate chips (you can use cacao nibs)


APPLE CINNAMON

  • ¾ cup diced gala apple (1 medium apple)

  • 6 tablespoons chopped walnuts

  • 1 ½ tablespoons cinnamon

  • ¼ teaspoon nutmeg

  • if you're a fan of raisins or dried apricots you could add some in


CARROT CAKE

  • ¾ cup grated carrot

  • 3 teaspoons cinnamon

  • ¼ teaspoon nutmeg

  • 3 tablespoons almond butter (or another nut butter)


MIXED BERRY (you can substitute one of the berries for blackberries or add blackberries into the mix using ¼ cup of each berry)

  • 3 tablespoons almond butter (or another nut butter)

  • ⅓ cup diced strawberries

  • ⅓ cup diced raspberries

  • ⅓ cup diced blueberries

  • nonstick cooking spray (or butter or parchment paper)


Recipe - Copy/Paste for Printing


  1. Pre-soak 2 cups of quinoa in water for 20 minutes. If you're omitting quinoa, add your protein powder to step 7 and start at step 2.

  2. Combine ¼ flax meal and ¾ water in a small bowl and mix well. Set aside for 20 minutes to gel. If you don't want to use flax meal as an egg substitution, add 4 whisked eggs to step 7.

  3. When the quinoa is finished soaking, pour it into a mesh strainer, and rinse with water until it runs clear.

  4. Add the 2 cups of soaked quinoa into a pot with 2 cups of water. Cook on medium heat until boil. Cover the pot and turn down to low. Cook for about 28-32 minutes. Cool for 5 minutes.

  5. Mash 4 ripe bananas, or melt 2 sticks of unsalted butter with step 3, or add 1 cup of applesauce in step 4 and melt 1 stick of butter with step 3.

  6. Melt ½ cup of coconut oil (and butter if you're using that).

  7. In a large bowl, combine 6 cups rolled oats, 4 tsp baking powder, 1 tsp salt, 1 cup maple syrup, melted coconut oil, 2 tsp vanilla, flax eggs (or 4 beaten eggs), and mashed bananas (or apple sauce/butter). Once quinoa has cooled, add it to the bowl with the rest of the ingredients and mix until well-combined.

  8. Divide the base equally between 4 medium bowls.

  9. Dice 1 medium apple

  10. Grate ¾ cup carrots.

  11. Preheat your oven to 375°F (190°C).

  12. PEANUT BUTTER CHOCOLATE BOWL: Add 6 tbsp peanut butter (or whichever nut butter you prefer) and 5 tbsp chocolate chips and mix until combined.

  13. APPLE WALNUT BOWL: Add the diced apple, 6 tbsp chopped walnuts, 1.5 tbsp cinnamon, and ¼ tsp nutmeg and mix until combined.

  14. CARROT CAKE BOWL: Add the grated carrots, 3 tsp cinnamon, ¼ tsp nutmeg, and 3 tbsp nut butter and mix until combined.

  15. MIXED BERRY BOWL: Add 3 tbsp nut butter, ⅓ cup strawberries, ⅓ cup raspberries, and ⅓ cup blueberries and mix until combined.

  16. Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray (or butter or parchment paper). Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.

  17. Bake for 25-30 minutes, until the edges are slightly golden brown. Start at 25 minutes and work your way up. Press on it, and if it feels a little mushy, keep cooking. Expect 45 minutes on the 9x13.

  18. Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes. Gently cut each flavor once cooled in the fridge, then remove from the pans with a spatula. The bars are good for 5 days. Serve cool or warmed up. You can also freeze them and defrost the night before in the fridge.

© 2018 by  KayDae

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