I am a big fan of breakfast. But on weekdays, it is hard for me to get a decent one as I usually tend to stay in bed (partially because a 3 year old little man does not let me get out of bed and snuggles me real hard) until I have just enough time to shower, get dressed and go. So, making something I can take with me is my best chance of avoiding to stop for a big sweet muffin at 7-eleven and instead eat something a bit more healthy as my first meal of the day.

These breakfast bars are perfect for that kind of “on the go” breakfast but they are also good for a snack. Heck, they are good anytime!

This recipe originally asked for dates but I substituted it to raisin, and the result is a lightly sweet, energy-packed chewy goodness.

Chewy breakfast bars

3/4 cups of rolled oats, ground to flour
1/4 cup of gluten free flour
1 cup of water
3/4 cup of raisins
1/2 cup chia seeds
1/2 cup sunflower seeds
1/4 cup dried cranberries- finely chopped
1 tsp cinnamon powder
1 tsp vanilla extract
1 tsp salt

Heat the oven to 325°F. Line a square pan with two sheets of parchment paper  crossing each other.
Grind the oats in a blender or food processor until it is the texture of flour. Transfer to oat flour to a bowl.
Add the water and raisins to the blender and blend until it is smooth. Add this to the bowl of oat flour. Add all the residual ingredients to the bowl and mix well.

Transfer the mix to the  pan and evenly spread it. Bake for 20min until it is not soft anymore. Rest for 5 min and lift it out the pan using the parchments papers and place on a cooling rack for 10-15 min before cutting. Store in an airtight container in the fridge. I individually wrap them in plastic film to they can be transported more easily.