With my cherry tomatoes just starting to blush red, it seems so strange to be talking about “Back to School…” But as always, summer just slips through my fingers. I’m not entirely sure how we’ve ended up in August already, with farmers markets bursting, my garden overflowing and sunshine kissing my shoulders dawn to dusk. I try and pack in as many “summer” moments as possible… maybe that’s how I lose track of time?? Either way, I plan on enjoying every last ounce of the outdoors I can absorb, every last Palisade peach I can sink my teeth into, and every last heirloom tomato blushing into a beautiful, delicacy. Soon to be on my plate. Tomato, meet basil. Meet balsamic. Caprese, meet my mouth.
On these hot, early mornings, you can find me on the front porch, drinking green tea and nibbling on something filling, yet light. These bars make lovely teacup companions – they hold together well, and are perfect with a smear of strawberry jam and a sprinkle of toasted almond slivers. A tea-sipping queen somewhere would be proud of me. Simple breakfasts nibbled on in the sunshine. It’s these sweet moments that I remember so fondly about summer. In a few months, when the sun hasn’t yet hit the horizon and a frosty-feeling is in the air, I’ll bite into a breakfast bar and feel the sunshine on my shoulders, see the hint of red in my strawberry patch, and remember those sunny, lovely mornings on my front porch.
These bars are gluten free, plant-based, oil free and hearty! I hope you enjoy whipping together a batch with your homemade jams and jellies. Feel free to sub in some high quality cinnamon or your favorite baking blend for the Baking Spice.
Gluten-Free Back to School Breakfast Bars Recipe
3 ripe bananas, mashed
1/3 c. peanut butter
¼ c. unsweetened applesauce
2 Tbsp maple syrup
2 ¼ c. rolled oats (certified Gluten Free, if necessary)
½ tsp baking powder
½ tsp Savory Spice Baking Spice
¼ c. Homemade Strawberry Jam
¼ c. toasted slivered almonds or toasted coconut flakes, optional
1. Preheat oven to 350 F. Line a cookie sheet with parchment paper.
2. In a medium bowl, mix bananas, peanut butter, applesauce and maple syrup.
In a separate medium bowl, combine oats, oat flour, baking powder, cinnamon and salt.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Scoop the batter onto the cookie sheet, and flatten evenly.
5. Bake ~10-15 minutes, or until just golden and a toothpick inserted in the middle of each bar comes out clean.
6. Slice into bars and top with jam and toasted almond slivers or coconut flakes. These bars are excellent served warm, but may also be refrigerated or frozen (without the jam layer). Apply jam just before serving.
Soundtrack: Night by Night. Chromeo