You may have noticed already, but I'm obsessed with breakfast. Actually, I'm obsessed with fast and nutritionally superior breakfast. I'm always looking for ways to make something that takes no time, but will fuel me through lunch. Enter, these bad boys.
Having a gluten, egg and oat allergy can make breakfast a challenge, so I've had to get creative. After all, there are only so many days in a row you can eat a banana. These bars take about 5 minutes to prepare and are so delish you'll think you're eating dessert!
3/4 cup of sunflower butter
1/3 of a cup of sunflower seeds
1/3 of a cup of pumpkin seeds
1/3 of a cup of apricot kernels
1/2 cup of coconut shreds
2 scoops of your favorite protein powder
2 tbs of coconut oil
2 tbs of agave or brown rice syrup
Set aside the coconut shreds and the agave syrup and then mix all of your other ingredients together. I mixed everything by hand so I would have a nice crunch texture from the seeds. Add half of the coconut and mix in. Then form your bars into rectangles (I used a rectangular silicone mold) and place on a plate. Cover the bars with the leftover coconut and then drizzle the syrup across until adequately covered. Pop them in freezer for 10 minutes, and then keep them in the fridge until you're ready to eat them. Enjoy!