My most charming trait (and one that my husband lovingly adores) is my habit of eating in the car. This habit stems from growing up in a busy family with multiple kids and going multiple places. Everyone does it, don’t they? But… I am married to a man that doesn’t think everyone does it and definitely doesn’t appreciate a crumb-filled car. So we have worked out a system. I eat only food that he can not trace back to me. This system works well but I always need easily transferable, non-messy foods that won’t give me away. Foods perfect for late mornings, work lunches and errand running so not one can detect my eating frenzy. This has led me to the beautiful breakfast bar.
Unlike granola bars or nutty fruit bars, these protein bars are truly crumb-free (and can be nut- free). They might be the most awesome travel bar treat for kids of all ages. Best part is that they are completely easy to make. They even happened by accident, as I just dumped a few things into the blender, popped them in the oven and hoped for the best. “The best” were delicious bars that were better than I had imagined!
The name ‘Cinnamon Protein Breakfast Bars’ came only after serious deliberation. They had me quite puzzled upon first taste… I tasted cinnamon strongly but there was also an eggy consistency that sparked an undeniable flavor of german pancakes. Eggy and sweet. Call these what you will; they are a fantastic on-the-go breakfast and taste great with applesauce or jam spread over their crackled tops.
These bars are nice and thick, hold together well and are packed with three sources of protein. Hurray, eggs, almond milk and garbanzo beans!
Do garbanzo beans make you want to run away screaming? These bars turned out sweeter than I had planned and the beans are perfectly hidden by the sweet milk, dates and cinnamon. Really! You can’t beat these sugar-free, dairy-free, gluten-free and protein-rich bars. Try them!
Cinnamon Protein Breakfast Bars
1 can rinsed and drained, Garbanzo Beans
3/4 cup Almond Milk or Coconut Milk
1 3/4 teaspoons Cinnamon, divided
1 teaspoon Baking Powder
1 cup Gluten Free Oats
8 Large Medjool Dates, pitted (try the link shown or get from Costco!)
1/2 teaspoon Pure Vanilla or Almond Extract
3 Large Eggs
Soak dates in hot water for 10 minutes. In a high powdered blender, blend up all the ingredients (reserving 3/4 teaspoon cinnamon for dusting over top) until smooth (or slightly chunky for more textured bars if you prefer) .
Pour into a lightly greased or parchment lined 9 by 9 glass baking dish. Sprinkle more cinnamon on top of the bars. Bake at 350 degrees for 20-25 minutes or the tops have crackled and edges have become golden.