Almond Pulp Breakfast Bars

almond pulp breakfast bars // pale yellow

When you start making your own almond milk you’re left with a lot of leftover almond milk.  Almonds are kind of expensive so it seemed kind of wasteful to just throw it away.  Luckily I was able to find a recipe, and then severely doctor it, to use up the almond pulp.

almond pulp breakfast bars // pale yellow

I tend to be a creature of habit, eating the same thing everyday for breakfast and lunch.  It makes my life so much simpler when I don’t have to plan or think creatively for these meals.  There was a long phase of eating a banana and fiber one bar every morning for breakfast.  When I went vegan I cut out the fiber one bars and switched to a handful of almonds.  Although almonds are delicious, they can be a little dry in the mornings.

almond pulp breakfast bars // pale yellow

The idea of a breakfast bar still appealed to me so I decided to make my own.  There are a lot of recipes out there for breakfast bars, protein bars, and homemade granola bars, but none of them seemed to have what I am looking for.  These are not perfect, but they were flavorful and had much of what I was looking for in a breakfast bar.

almond pulp breakfast bars // pale yellow

Next time I would pump up the coconut and chocolate chips.  I would also leave out the dried cranberries.  Although I normally enjoy dried cranberries, their chewiness was weird in these bars.  I really enjoyed eating these bars and look forward to making them again with all that almond pulp!  This is a great, chewy bar for breakfast or snack time.

almond pulp breakfast bars // pale yellow

One Year Ago – Pumpkin Cupcakes with Maple Chai Buttercream

Print the Recipe!

Almond Pulp Breakfast Bars

Adapted from Edible Perspective

Yield – 8 (1 1/2 x 6 inch)

1 cup loosely packed almond pulp

1/2 cup mashed banana, very mashed

6 tablespoons peanut butter, natural

1/4 cup ground flax seed

2 teaspoons vanilla

2 teaspoons cinnamon

2 tablespoon maple syrup, grade B

pinch of salt

1/4 cup unsweetened coconut

1/4 cup mini chocolate chips

1/4 cup cinnamon chips

1/4 dried cranberries

  1. Preheat the oven to 300 F and line two baking sheets with parchment paper.

  2. Mash together the almond pulp, banana, peanut butter, and flax until you have a loose ball of dough.  Mix in the vanilla, cinnamon, maple syrup, and salt.  Again mix well.

  3. Add in the coconut, chocolate chips, cinnamon chips, and dried cranberries.  Feel free to substitute any nuts, seeds, fruits, or mix ins.  The total should be about 1 cup.  Mix together

  4. Press each dough on a baking sheet as thin as you can into a 12×6 inch rectangle.

  5. Bake for 20 minutes and then cut into 8 pieces.  Bake for another 20-30 minutes or until the bars are browned and crispy.

  6. Wrap in parchment paper and enjoy for breakfast!

almond pulp breakfast bars // pale yellow

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Filed under Breakfast

14 responses to “Almond Pulp Breakfast Bars

  1. Laurie

    These bars are fantastic!! They keep for quite a while too. I am making another batch today to take on a car trip. Thanks for a great recipe!

  2. Melissa

    I have them in the oven as I type! Do you store them in the freezer?

  3. Joy

    This looks delicious! Can I omit the maple syrup or use honey instead?

  4. Sarah

    Do I need to use parchment papers? Or can I just bake it in a pan?

  5. Sarah

    What degree should I set my oven on to bake?

  6. Pingback: Leftover Almond Pulp | LiveLoveLift

  7. mine are in the oven :) I sort of winged it a little bit with some of the measurements and ingredients to make it my own… here’s to hoping they actually remotely resemble breakfast bars ;)

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