Chunky Monkey Tahini Breakfast Bars
Breakfast
- Prep time:
10'
- Cook time:
25'
- Difficulty:
Easy
Start the day with banana and chocolate oat bars, accented with rich tahini, that are not only guilt-free but also brag-worthy because they’re loaded with real, whole superfoods that are perfect for fueling a busy morning!
Ingredients
Makes 12 bars
- 4 tsp ground flaxseed
- 2 bananas, mashed
- 151g Pure Via® Stevia / 452g Pure Via® 100% Erythritol
- 145g coconut oil, melted
- 2 tbsp tahini paste
- 2 tbsp chia seeds
- 2 tsp vanilla extract
- 95g all-purpose flour
- 70g rolled oats
- 72g almond flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 60g chocolate chips, divided
- 2 tbsp hemp hearts (optional)
Tip: Serve squares with a smear of additional tahini, a dollop of jam and a sprinkle of course salt for an incredibly satisfying treat.
Method
- 1
Preheat oven to 180°C. Line 8-inch square pan with enough parchment paper to overhang sides. Set aside.
- 2
In small bowl, whisk flaxseed with 3 tbsp water; let stand for 2 minutes. In large bowl, mash bananas, Pure Via, coconut oil and tahini until smooth; mix in flaxseed mixture, chia seeds and vanilla.
- 3
In separate bowl, whisk together all-purpose flour, oats, almond flour, cinnamon, baking soda and salt; stir into banana mixture just until combined (do not overmix). Stir in 45g chocolate chips.
- 4
Scrape into prepared pan; press into even layer. Sprinkle the top with remaining chocolate chips, and hemp hearts (if using).
- 5
Bake for 25 to 30 minutes or until lightly golden brown and edges are set but still a bit soft in center. Let cool on rack for 20 minutes.
- 6
Using parchment paper as handles, carefully lift out onto rack. Let cool for 10 minutes. Serve warm or let cool completely. Cut into bars. (Can be refrigerated in an airtight container for up to 3 days.)