These breakfast bars are packed with protein, fiber, and healthy fats for a satiating breakfast or snack. A hefty amount of almond butter, Greek yogurt, and rolled oats are the base of this recipe. It’s lightly sweetened with mineral-rich blackstrap molasses and maple syrup with bursts of sweet blueberry. The molasses and cozy spices give cozy gingerbread vibes. Enjoy one as a snack or two topped with Greek yogurt for breakfast.
Ingredient highlight
Almond butter! This nut butter made from almonds is rich in anti-inflammatory omega-3 fats, fiber, protein, vitamin E, vitamin B6, and zinc to name a few.
Servings 12 bars
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
- 1 cup (234g) plain Greek yogurt
- 1 cup (250g) natural almond butter
- 2 large eggs
- 3 tbsp (70g) blackstrap molasses
- 1 tbsp (26g) maple syrup
- 1 tsp vanilla extract
- 1 cup (104g) rolled oats
- 2 tsp ground cinnamon
- 1 tsp ground ginger (or use 1 tbsp fresh grated)
- 1 tsp kosher salt
- ½ tsp ground cardamom or allspice
- ½ tsp baking soda
- 1 heaping cup (160g) frozen blueberries
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350F. Line a 9×13-inch baking dish with parchment paper.
- In a large bowl, add the yogurt, almond butter, eggs, molasses, maple syrup, and vanilla. Whisk until smooth and combined.
- Add the oats, spices, salt and baking soda and use a rubber spatula to mix until combined. Mix in the blueberries until evenly distributed.
- Transfer to the baking dish and use a rubber spatula to spread into an even layer. Top with walnuts (if using). Bake for 35 minutes or until browned on top and a knife inserted into the center comes out clean.
- Let it cool off for at least 15 minutes, but ideally 30-60 or overnight. The longer you let it cool down, the better it will slice. Grab the parchment to remove the bars from the baking dish and place on a cutting board. Slice into 9-12 bars. It will be a bit crumbly.
- These are delicious warm and room temp, but I also love them cold out of the fridge. You can eat them plain, topped with Greek yogurt, or with a couple pats of butter for a more decadent treat.
Items you can prep ahead (optional)
- Make the bars.
Substitutions:
- To make nut-free, use tahini in place of almond butter
- To make vegan, you can try using a vegan egg substitute or flax eggs. Substitute the yogurt with a vegan yogurt.
- If you don’t like the flavor of molasses, you can replace it with maple syrup.
- Replace cardamom/allspice with more cinnamon or ginger.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Eat cold or warm up leftovers in the microwave until warmed through. Top with Greek yogurt and a drizzle of maple syrup.
- Make breakfast cake! Layer two squares with Greek yogurt and top with maple syrup and chopped nuts or granola.
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