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.
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 9x13-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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