Vegan Breakfast: A protein bar to kick start your day

This is literally the best breakfast bar I’ve ever made!

I’ve been making them weekly since my friend Leesa brought a batch to QuiltCon {her version involved dried cranberries & were probably healthier, but I believe in eating dark chocolate by 9am everyday so mine are slightly more dessert-ish 😉 }.

While I’m not entirely vegan, I don’t eat a lot of dairy and I struggle with high protein breakfast options (or breakfast options with much protein at all…). I also start my day at the gym so preparing my breakfast at home isn’t conducive to my morning routine.

Thus, these high protein energy bars [that just-so-happen to be vegan] are amazing!

Warning: This post is going to be short and sweet. I’ve always dreamed of posting really beautiful recipe photos documenting the entire process and all ingredients, but let’s face it – I’m impatient and you need this recipe more than you need pretty photos. 

I used the No Meat Athlete’s Ultimate Vegan Energy Bar formula to construct these. I love the options – if you don’t have something I’ve used, try replacing it with one of the other options. BUT if you have all of my ingredients, use those! I’ve tried a few different combinations and the one I’ve landed on below is pure bliss. 

Best Ever High-Protein Vegan Energy Bars Recipe

Makes 12.

Go ahead and pre-heat your oven to 350 because the prep work doesn’t take too long.

FIRST

Wet Ingredients (combine these in your food processor)

  • 1 can Great Northern Beans (or white beans) – rinse & drain the beans using a sieve
  • 1/4 cup Maple Syrup
  • 1 mashed banana (you want it to be a few days old so the peel is starting to speckle/turn just-a-bit brown so it’ll be sweeter 😉 )
  • 1/2 cup Peanut Butter (I’ve had the most success with Trader Joe’s peanut butter which contains the bare basics – peanuts & salt. You can also make your own PB with some peanuts & a Magic Bullet/food processor)
  • 1 tsp Vanilla extract

SECOND

Dry Ingredients (compile these separately and add to the food processor after the wet ingredients are smooth-ish-ly blended)

  • 1.5 cups Oats
  • 1 cup Peanut Butter flavored Protein Powder (I use this kind)
  • 1 tsp Cinnamon 
  • 1/4 tsp salt (I have been using Pink Himalayan Salt because it’s what I had closest. Sea salt is recommended, but I’m sure you’d survive with table salt)

THIRD

Once the wet ingredients are smooth and you’ve added the dry ingredients to your food processor, add 1 cup dark chocolate chips and pulse a few times. Go easy! You do not want to chop your dark chocolate chips, you just want to attempt to evenly-ish distribute them. {If you’re not lazy like me, you could stir them in by hand…but that mix gets sticky and my arms aren’t exactly muscular so I pass on that}

FOURTH

Line a 13×9″ glass pan with parchment paper.

Dump mixture onto the parchment paper in the glass pan.

Flex your arm muscles and spread it as best you can in the pan (have I mentioned it’s really sticky?)

FIFTH

Bake at 350 degrees for about 17 minutes.

SIXTH 

Let it cool then cut into 12 bars.

Store in the fridge.

To make your life easy, go ahead and put the bars into individual zip-lock bags so you can quickly grab-n-go.

I try to keep it healthy as often as I can (and I do like yoga..), but this chihuahua sums up my true feelings…

Enjoy the recipe, y’all!

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