My most charming trait (and one that my husband lovingly adores) is eating in the car. This habit stems from my growing up days and is something our family just did. My mom does it. My sisters do it. It’s totally normal and something everyone does. I am married to a man that doesn’t totally think this is normal or that everyone does it… so we have worked out a system. I hide all traces of food in the car and he forgets all about it. This system works well for us but I always need easily transferable, non-messy foods for late mornings, work lunches and errand running to be successful. This has all led me to the beautiful breakfast bar.
Unlike granola bars or nutty fruit bars, these protein bars are seriously crumb free (and nut free). They might be the most awesome travel bar treat for kids of all ages. I didn’t even plan on them for the blog! Totally experimental, I dumped a few things into the blender, popped those things 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 after some serious deliberation. They had me quite puzzled upon first taste… I tasted cinnamon strongly but there was also an eggy consistency that was undeniably german pancake style… Eggy and sweet (sweetener than I had imagined for only use dates to sweeten!). Call these what you will, but 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 quite well for on the run and are packed with 3 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 hidden by the sweet milk and cinnamon. Really! You can’t beat these sugar-free, dairy-free, gluten-free and protein-rich bars. Try them! I’m sure you’ll be as pleasantly surprised as I was!
Healthy Cinnamon Protein Breakfast Bars (sugar-free, dairy-free, gluten-free, nut-free option)
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
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 over top the bars. Bake at 350 for 20-25 minutes or the tops have crackled and edges have become golden.