So I got this reciped from a new vegan cookbook I have, Color me Vegan by colleen Patrick-Goudreau. It is a very unique book because she organizes her recipes into colors. A while back, I had a post about eating meals that offer a variety in all 7 colors. So being a very colorful person, I liked this book from the very beginning!
After skimming through it, these breakfast bars where the first thing on my list! The picture I have on my blog (fruity muffins) are one of my FAVorite things I have made so far and I couldn't wait to make something fruity AND of course, vegan again!
Here is what you need:
2 cups of blackberries (or rasberries)
2 tbsp granulated sugar (I used turinado)
2 tbsp water
1 tbsp Fresh lemon juice (about 1/2 lemon - I used a little more)
3/4 tsp ground cinnnamon, divided
1 cup all-purpose or whole wheat flour (I used whole wheat flour)
1 cup quick-cooking oats
2/3 cup firmly packed brown sugar
1/4 cup ground flaxseed
1/8 tsp baking soda
1/2 cup nondairy butter
1.) Preheat oven to 350 degrees. In medium saucepan, combine blackberries, sugar, water, lemon juice, and 1/2 of the cinnomon. Cover and bring to a boil. Reduce the heat and remove the cover. Simmer, uncovered, for about 8 minutes, stirring frequently. I had to mash my berries a little bit with a spoon.
2.) After you mash them and simmer for about 8 minutes, set aside
3.) In medium bowl, combine the flour, oats, brown sugar, ground flaxseed, the remaining cinnomon and the baking soda. Stir in the melted butter, and mix until throughly combined. I had to mash with my fist to get it to mix completely.
4.) Press half of the flour-oat mixture intoan ungressed 8x8-inch pan, set the other half aside. Bake in the oven for about 15-20 minutes, until golden brown.
5.) Bring crust out of the oven and pour the blackberry mixture over top. It will sizzle and smell so delicious you want to gobble it down, but be patient! Spread the remaining crust over top (in chunks) and then lightly press down.
6.) Bake in the oven for another 15-20 minutes. Be careful not to let it burn! I put it on the top rack. When done, let cool completely and then cut!
I must admit, I made these when I was cooking dinner and had to have one for dessert! These were so crunchy, creamy, sweet, and tangy at the same time one was plenty. Who said vegans can't make delicious breakfast bars (or dessert!) This is a MUST TRY!!!
PER SERVING: 151 calories, 6g Fat, 2g Protein, 22g Carbs, 2g Dietary Fiber, 0mg cholesterol, 14mg Sodium
I added this delicious bar to my breakfast, oatmeal with blueberries, shelled hemp seeds, chia seeds and almond milk. I also added a side of pinapple and this kept me going until my mid-day snack after yoga. Enjoy this guilty free bar for breakfast or dessert!
