In a perfect world, my breakfast would look like this: 3 sunny side up eggs (with runny yolks of course) , a side of sautéed red onion, mushrooms, cherry tomatoes, and kale, + half an avocado with everything but the bagel seasoning on top. I'm salivating just thinking about it. But right now I'm in a season where my luxurious, nutrient dense breakfast just isn't possible most mornings.
Our new back to school schedule has thrown my routine for a loop and more than ever I've been needing something quick and ready to grab in the morning in between getting the kids ready, brushing teeth, washing my face, getting dressed, and getting us all out of the house at a normal time.
I haven't found a grab-and-go option that I truly love for myself and my daughter that actually contains enough protein and fiber to stabilize my blood sugar first thing in the morning. Even my frittata takes time to heat up in the microwave or oven and that's not always an option these days.
Which is why I developed these blood sugar friendly, nutrient dense granola bars! You can store them in the freezer for up to 3 months in an airtight container or in the fridge for about a week. I've been loving these to help me get through these busy mornings or as a snack in between meals.
Here's why I love them:
Almonds and pecans are packed with healthy fats, fiber, vitamins and minerals like vitamin E, B1, magnesium, zinc, and manganese.
Pumpkin and sesame seeds are excellent for hormone health because they contain protein + minerals like manganese, copper, magnesium, phosphorus, zinc, and iron.
Dark chocolate- contains antioxidants and minerals that reduce inflammation + satisfy sugar cravings!
Note: this recipe makes about 7-8 bars. For more, double this recipe.
1/2 cup almonds
1/2 cup pecans
1/8 cup pumpkin seeds
1/8 cup sunflower seeds
1 tbsp Hemp hearts
2 Tbsp coconut sugar (optional)
3 tbsp almond butter (or nut butter of your choice)
2 Tbsp collagen powder
1 large Egg (whisked)
1-2 Tbsp water
1 tsp Vanilla extract
1/4 cup sugar-free dark chocolate chips
Preheat the oven to 350°F or 180°C. Line a loaf pan with parchment paper.
Place almonds in a food processor and pulse a few times, then add pecans. Pulse a few more times, not to create a fine powder, but until there are small chunks.
Transfer the nuts into a large bowl. Stir in pumpkin seeds, coconut, hemp seeds, Besti, and salt.
In a small bowl, whisk together the almond butter, egg, and vanilla. Stir the mixture into the large bowl with the nuts.
Use a spatula to fold in most of the chocolate chips and press them into the mixture. (Reserve about 2 tablespoons for the tops of the bars later.)
Press the mixture firmly into the lined baking dish. Press remaining chocolate chips into the top. Place a piece of parchment paper flush on the top and press again firmly to compact very tightly.
Bake for 15-18 minutes, until the edges turn darker golden brown.
Cool completely in the pan. Once cooled, lift the parchment paper out of the pan and slice into bars.
Store in an airtight container for up to 3 months in the freezer or 1 week in the fridge.