Cherry Almond and Oat Breakfast Bars (oil-free; refined sugar-free)
These wholesome plant-based layered breakfast bars are easy to prepare, nutritious, and taste great. They can be prepared in advance and served at room temperature - ideal for potlucks, picnics, gatherings, and brunch. These bars may be healthy enough to enjoy for breakfast, but make a fantastic snack or healthy dessert treat!
Equipment
- high speed blender
- food processor
- oven
Ingredients
Base Ingredients
- 1 cup rolled oats
- 1 cup almond meal*
- ½ cup dates 5-6 medjool***
- ¼ cup applesauce
- ½ tsp salt optional
Cherry Filling Ingredients
- 28 ounce jarred pitted dark red cherries drained, reserving ¾ cup liquid**
- ¾ cup reserved cherry liquid**
- 2 Tbsp fresh lemon juice
- ⅓ cup chia seeds
- 0-¼ coconut sugar or date sugar**
- 1 tsp vanilla extract
- ¼ teaspoon almond extract*
Streusel Ingredients
- ½ cup old-fashioned rolled oats
- ¼ cup coarsely chopped almonds walnuts, or pecans*
- ¼ cup almond flour*
- ¼ cup coconut sugar
- ⅛ tsp ground cinnamon
- ⅛ tsp sea salt optional
- ¼ cup applesauce or vegan butter
Instructions
- Preheat the oven to 400° F.
- Make the base. Line a 9x9 baking dish with trimmed parchment paper (or aluminum foil), leaving enough overhang on all sides. In a food processor, pulse the oats into a course meal. Add the remaining ingredients and pulse until a sticky dough forms. Press into the bottom of the lined baking dish. Set aside.
- Make the Filling. In a blender, combine the reserved liquid, lemon juice, chia seeds, coconut sugar, vanilla, and almond extract. Blend until smooth, about 30-60 seconds. Taste the filling, adjust the lemon juice, sweetness or extracts, as desired. In a medium bowl, pour the filling mixture over the drained cherries and stir to combine. Spread the cherry filling evenly over the base.
- Make the Streusel. In a medium bowl, stir together the oats, almonds, almond flour, coconut sugar, cinnamon, and salt. Stir in the applesauce until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the filling.
- Bake for 25-30 minutes, until the streusel is golden. Remove from the oven and cool at least 1 hour.
- When ready to serve, remove the cherry bars from the pan by using the foil or parchment to lift it out of the pan. Cut into 12 or 16 evenly sliced bars, depending on how big or small you prefer your bars.
- Store covered in the refrigerator for up to 5 days or on the counter for 1-2 days.
Notes
* You can use just about any type of nut you have on hand and prefer. Almond, walnut, and pecan are fantastic in these bars since they pair well with cherries. If you have a nut allergy, pepitas (pumpkin seeds) or sunflower seeds should work well for the base though they may lend a slightly different flavor overall.
** I use jarred cherries, but you can also use fresh. Simply combine the filling ingredients, plus ½ cup coconut sugar. Allow to rest at least 2 hours. Drain (and reserve) the juices and follow the recipe as directed. Depending on the type of cherries you use, you may want to add more or less sugar. Since my cherries already contained sugar, I did not add any sugar to the mixture.
*** This recipe uses fresh soft dates. If your dates are dry or hard, soak them in hot water for 20-30 minutes, then drain to use. To make a larger recipe, double the ingredients and bake in a 9×13 pan. Bake for 40-45 minutes, or until the streusel is golden.
** I use jarred cherries, but you can also use fresh. Simply combine the filling ingredients, plus ½ cup coconut sugar. Allow to rest at least 2 hours. Drain (and reserve) the juices and follow the recipe as directed. Depending on the type of cherries you use, you may want to add more or less sugar. Since my cherries already contained sugar, I did not add any sugar to the mixture.
*** This recipe uses fresh soft dates. If your dates are dry or hard, soak them in hot water for 20-30 minutes, then drain to use. To make a larger recipe, double the ingredients and bake in a 9×13 pan. Bake for 40-45 minutes, or until the streusel is golden.