3-Ingredient Apple Almond Breakfast Bars
No-flour breakfast bars made by blending soaked almonds, rolled oats, and fresh apples, then baked until golden. Simple, naturally sweetened, and ready in under an hour with overnight soaking. Store in the fridge for up to five days.
Ingredients
- 3 large cooking apples, cored and cubedgala or fuji1:1fruit
slightly sweeter
- 1 cup rolled oats
- 1 cup almonds, soaked overnight, rinsed and drained
- water, for soaking
Instructions
- 1
Soak almonds overnight in water, using at least twice the volume of almonds.
- 2
Preheat oven to 375°F.
- 3
Rinse and drain the almonds.
- 4
Core and cube all apples.
- 5
Place almonds, oats, and apples into a food processor and blend for a few minutes until combined.
- 6
Spread mixture onto a 12 by 8 inch pan lined with non-stick paper.
- 7
Bake for half an hour or until the tops turn golden.
- 8
Remove from oven and let firm up for 10 minutes.
- 9
Remove from paper, separate into bars, and serve as is or with optional toppings.
Tips
Soak almonds for at least 12 hours to soften; drain well before blending to avoid excess moisture.
Check bars around 25 minutes as oven temperatures vary; remove when tops are visibly golden.
Let bars cool fully before separating for cleaner pieces.
Good to Know
Refrigerate in an airtight container for up to 5 days.
Almonds can be soaked up to 24 hours ahead. Bars can be baked one day in advance and stored covered in the fridge.
Serve at room temperature or chilled. Top with chopped banana, chocolate, or fresh berries if desired.
Common Mistakes
Do not skip rinsing drained almonds to remove enzyme inhibitors and excess starch.
Do not over-blend; mixture should hold together when pressed, not become a paste.
Do not remove bars from pan while warm; they will crumble. Cool fully before separating.
Substitutions
slightly sweeter