Almond Breakfast Bars

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“I adapted this recipe from Betty Crocker...I send it as my son's snack for school and he loves them! They can be baked as breakfast cookies instead of bars. I freeze mine and take out night before or morning of.”
READY IN:
35mins
SERVES:
18
YIELD:
18 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a large bowl cream together brown sugar, butter, almond butter, vanilla, and egg until light and fluffy.
  3. In a separate bowl sift or whisk together the whole wheat flour, ground flax, baking soda, cinnamon, ginger, and salt.
  4. Mix the dry ingredients into the creamed butter mixture until well combined, scraping sides of bowl.
  5. Stir in oats, chips, and toasted almonds.
  6. Press into a greased 9x13 pan and bake for 20-25 minutes. If using a bar pan or making cookies bake for 10-15 minutes. Bars are done when the sides are golden brown.
  7. Cool completely and cut to desired size.
  8. Store in an air tight container.

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