This post was sponsored by Sunbutter
In the morning, I need to have a bite to eat with my coffee before I can fully open my eyes. It doesn’t have to be a lot, just a quick bar or some oatmeal is more than enough to get me out of bed. I started making my own “protein bars” or “energy bars” or however you want to label them. I like to call them my breakfast bars. Loaded up with seeds and seed butters, and of course some chocolate, they satiate and energize me so I can start my day. These bars will last for a few days in the fridge if sealed in an airtight container. They’re chewy and have a lovely roasted, earthy flavor.
Free from: peanuts, tree nuts (excluding coconut), dairy, egg, soy, wheat, fish, shellfish
Alternatives: Suitable for vegans if maple syrup is used instead of honey. Suitable for vegetarians. Sunflower seeds can be added (in part, or instead of) pumpkin seeds.
3/4 cup Sunbutter - unsweetened
1/4 tsp ground cinnamon
2 tbsp black chia seeds
1/4 cup shelled, salted pumpkin seeds (or add 1/4 tsp salt if they are unsalted)
1/4 cup organic honey
2 tbsp raisins or other chopped, dried fruit
1/4 cup enjoy life mini chips
1 cup shredded coconut flakes (sub: large oat flakes)
Add the Sunbutter, cinnamon, chia seeds, and pumpkin seeds to a food processor and pulse until they have ground down to a sandy consistency. Add the honey and dried fruit and pulse until it comes together and softens. Fold in the chocolate and coconut flakes so that it forms a dough. Line a square 8 inch cake pan with parchment paper. Press the mixture into the pan using a wet spoon to prevent from sticking. The mixture should be as evenly spread out as possible.
Bake at 375F for 10 - 12 minutes or until edges are deep brown. Let cool completely before cutting into squares.
Makes 9 squares, or however many bars you choose to cut it into.