You guys. I’m reeeaaally needing new breakfast ideas. That doesn’t feel like a very food blogger thing to admit. But, Here’s the thing. Despite being a food blogger who is supposed to be (and does enjoy!) testing out new and exciting recipes regularly; I can also be a stick in the mud about food sometimes. Though I do love variety, I also somehow am the type of person who eats the same single dish, over, and over again, every day, for a very, very long time. Until I get completely and utterly sick of it anyway. I think I’ve told you guys about my year (yes a literal year) of eating nothing but scrambled eggs for breakfast that occurred back in my North Dakota days?
In more recent years my eat-everyday-for-way-way-too-long breakfast has been peanut butter toast. I’m pretty sure I’ve already crossed the eat for a year line with this one. And the thing is, if I have to look at a piece of peanut butter toast in the morning (heck any time of day at this point) I may hurl, or scream, or otherwise carry on.
Given my pattern in the past, I know I’m not going to to be able to face peanut butter toast in the morning for a good two to five years. I mean at this point I will finally eat eggs in the morning again… but it took about five years for me to get to that point.
I need new breakfast choices here friends. I’m starting to revert to my old high school breakfast habits: i.e. eating random stuff and leftovers. Think rice and stew peas, 1/2 a leftover Chickfilla sandwich, lunch meat and cheese, part of a leftover apple pie galette…. In high school my favorite breakfast was leftover spaghetti and meatballs. My Mom always made really good meatballs.
I’ve always felt like this was kind of a weird habit. And not always healthy or practical. Spaghetti and meatballs isn’t exactly portable when you need to get your kiddo to school in the morning and eat on the go.
So. I need new breakfast choices. Obviously, right?
I have been being a good little food blogger and experimenting some with new recipes. I have a quinoa breakfast bowl in the works that isn’t quite right yet, but will probably be very good when I figure out what’s missing. And of course, as you can probably guess, today’s recipe is a result of a productive and most successful breakfast experiment.
Here’s what I love about these breakfast bars:
- They are somewhat healthy for you, especially if you decide to forgo the glaze. (Steel cut oats, nuts, fruit!)
- You make a batch of breakfast bars once on the weekend and then you have a significantly more portable then meatballs grab and go breakfast all week.
- My kids eat them happily and without complaint.
- The are yummy: a nice lightly grainy texture, a touch of sweet from the brown sugar and the fruit (or more sweet with the awesome maple glaze!), packed with toasted nuts and whatever other good stuff you want! Ummm… hello yum!
- They are very pretty when you take pictures of them. (lol. Food bloggers, right?)
- They actually keep me full until lunch. (Whole grains, protein!)
- These in no way shape or form resemble peanut butter toast. Or eggs. (Still iffy on too many eggs..)
- Most excellent served with fresh fruit for a nice sit down breakfast if you have time. (I did dried cherries inside and served with fresh cherries one morning when I had the time.)
So. I think you know what you have to do now.
Go make a batch of these lovely bars for yourself of course. That’s totally what you were thinking too, right? But, before you go if you’ve got any brilliant breakfast ideas for me lease leave a comment and let me know! I’ve really gotta stop eating things for so long in a row. I’m ruining some really good foods for myself. Thanks in advance for the suggestions. :)
Steel Cut Oat Breakfast Bars– Yields 9 large squares. Adapted from Half Baked Harvest.
- 6 cups water
- 2 1/2 cups steel cut oats* (Note: this recipe will not work correctly with any quick cooking oats, even quick cook steel cut oats. If you do intend to use quick oats anyway please see the comments below for thoughts on how to alter the recipe.)
- 1 and 1/2 cups all-purpose flour
- 1/2 cup almond flour* (Note: If you don’t have available it’s ok to use an extra 1/2 cup of all purpose instead.)
- 1/8 cup granulated sugar
- 1/8 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons melted butter or coconut oil
- 2 large eggs
- 2 tablespoons vanilla extract
- 1 cup assorted nuts, dried fruit, etc. (I used almonds, pecans, walnuts, and dried cherries.)
- 1/4 cup powdered sugar
- 2 tablespoons maple syrup
- tiny splash of milk or water
1. Preheat the oven to 350*. Line a 8×8 baking pan or pyrex with a piece of parchment paper. Set aside.
2. In a medium sized pot with a lid bring the 6 cups of water to a boil. Add the steel cut oats to the pot. Cover and reduce the heat to a gentle boil. Cook for 10 minutes. Drain the oats, getting rid of as much water as possible., Set aside to cool.
3. In a large mixing bowl add flour, sugar, brown sugar, cinnamon baking soda, and salt. Stir so that all the ingredients are evenly distributed.
4. Add the cooked oats, butter or coconut oil, eggs, and vanilla, mix until the the ingredients are well combined. The dough will be moist, and very thick. Add the 1 cup of assorted add ins and mix gently until evenly distributed.
5. Dump the dough into the prepared pan and use your hands or a rubber spatula to flatten the dough into an even flat surface. Bake at 350* for 30-35 minutes. The bars will be set, but still soft when you press gently on them, when they are done. Allow the bars to cool completely in the pan before cutting. If you are glazing the bars, you mat do so right away, but still allow the bars to cool fully before cutting.
1. Add the powdered sugar, maple syrup, and splash of milk or water to a small sauce pan over low heat. Allow the ingredients to melt together mixing regularly to prevent burning. When fully melted and combined drizzle over the breakfast bars.