Chocolate Churro Breakfast Bars
These chocolate churro breakfast bars are a favorite for their ease, simple ingredients, and almost-magic transformation in the oven. They taste like dessert but are made with healthy ingredients, keep you full, and can be easily made gluten-free.
Prep
10 min
Cook
20 min
Servings
8
Ingredients
- 1/2 cup (130g) creamy raw almond butter, or peanut butter but it will have a more pronounced taste
- 1 large egg
- 1/2 cup (140g) maple syrup
- 1 teaspoon vanilla extract
- 1 cup (120g) old fashioned oats, blended into oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon cinnamon
- 2 tablespoons (30g) chocolate, for topping
- 1 1/2 teaspoons turbinado sugar, for topping
- 1/4 teaspoon ground cinnamon, for topping
Instructions
Preheat the oven to 350°F convection (if using a standard oven, still use 350°F, 325°F will be too low).
In large mixing bowl, whisk together 130 grams of almond butter, 1 egg, 140 grams of maple syrup, and 1 teaspoon of vanilla.
Add in 120 grams of oat flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of cinnamon and mix until you have a smooth batter.
Line a 9 by 5-inch loaf pan with parchment paper, pour in the batter and smooth it out. Break up 30 grams of chocolate and dot the pieces over the top.
For the cinnamon sugar topping, mix together 1 1/2 teaspoons of turbinado sugar and 1/4 teaspoon of cinnamon in a small bowl, then sprinkle it evenly over the batter.
Bake for 20-22 minutes, or until you can insert a toothpick and it comes out clean. Allow to cool then enjoy!
Originally from justinesnacks.com
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