Description
These healthy breakfast bars are a great, kid-friendly breakfast!
Ingredients
Units
Scale
Layer 1:
- 1/4 c. cocoa powder (use the code STEWARDSHIP for 10% off at that site!)
- 3 eggs
- 1 Tbs. almond butter (or peanut butter or sunflower seed butter)
- 6 Tbs. honey
- 4 Tbs. cornstarch
- 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1/2 tsp. baking powder
- 1/2 tsp. vanilla
- 1 Tbs. collagen (optional)
Layer 2:
- 3/4 c. unsweetened shredded coconut
- 2 Tbs. collagen
- 3 Tbs. milk (or milk substitute)
- 2 Tbs. honey
- 2 Tbs. chocolate chips
Instructions
- Grease or line with parchment paper an 8×8-inch baking pan.
- Heat oven to 350-degrees F.
- Combine the coconut, 2 Tbs. collagen, and milk. Let soak while you prepare the first layer.
- In a medium bowl combine the layer 1 ingredients. Mix until smooth.
- Pour batter in prepared pan and bake 10 minutes.
- Meanwhile add the 2 Tbs. honey to the coconut mixture. Stir to combine.
- After ten minutes, remove the pan from the oven and gently spread the coconut mixture on top (some of the coconut may sink in – that’s OK).
- Sprinkle chocolate chips on top.
- Return to the oven and bake 20 minutes.
- Allow bars to cool completely and cut into squares.
- Store in a sealed container on the counter for up to a week or in the freezer for up to a year.
Notes
To add more of the Almond Joy feel, you can add whole or slivered almonds (use the code STEWARDSHIP for 10% off at that site!) to the first layer (before baking) or to the top when you add the chocolate chips.
Plain or vanilla collagen may be used. If using vanilla, you may want reduce the honey in the topping to 1 Tbs.
Almond Joy breakfast bars store well in the freezer.
Nutrition
- Serving Size: 1 bar
- Calories: 524
- Sugar: 16g
- Sodium: 96mg
- Fat: 11g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 99mg