Whole Grain Breakfast Bars Recipes

WHOLE GRAIN BREAKFAST BARS

Steps:

• Bring 5 cups water to a boil, add lentils, reduce to a slow boil until just soft, approximately 20 minute Drain and rinse under cold water.
• Preheat oven to 350 degrees.
• In a large bowl combine and mix together well, flours, oats, sugar, salt, baking soda and cinnamon. Stir in Craisins, almonds and ginger.
• In medium bowl combine and gently stir together melted butter, applesauce, eggs, lentils and vanilla.
• Add the wet mixture to the dry and stir until just combined.
• Place mixture in a greased 9" x 13" baking pan and gently press mixture to make an even layer.
• Bake at 350° for 35-40 minute or until cooked through. Let cool completely and cut into bars.
• Melt chocolate chips in microwave or double-boiler, stir until smooth and frost the bars as you wish.

WHOLE-GRAIN BREAKFAST COOKIES

Steps:

• Preheat oven to 375 degrees. In a large bowl, whisk together oats, buckwheat flour, millet, cinnamon, baking soda, and salt. Line 2 baking sheets with parchment.
• In a saucepan, heat cashew butter, coconut oil, and brown sugar over medium-low, stirring, just until smooth and combined. Pour over oat mixture; stir until incorporated. Let cool slightly. Stir in eggs, then fold in raspberries (it's okay if they break apart slightly).
• Scoop 2-tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly.
• Bake, rotating sheets halfway through, until cookies are light golden brown and set, 15 to 18 minutes. Transfer sheets to wire racks; let cool completely. Serve, with yogurt alongside. Cookies can be stored in an airtight container at room temperature up to 2 days.

WHOLE GRAIN BREAKFAST COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
• Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
• Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.