Nut & Superseed Breakfast Bars (Vegan, Gluten Free)


Typically I eat some variation on eggs for breakfast. Eggs on Ezekiel english muffins, omelets, eggs and vegetables. But these days I’m attempting to make more of my meals as plant-based as possible. On top of that, I found myself preparing for a backpacking weekend. As I was sorting out breakfast options, I settled on the idea of a breakfast bar full of protein, fiber, healthy fats and nutrients. I gotta say, it turned out really nice! Because I’m psycho --I decided to bring along my green superfood supplement to add to water, juuuust to make sure my veggie intake was taken care of.

But back to the bars. They’re really good and if you have kids, this is a great choice. They’re sweetened only by dates and a small amount of dark chocolate chips I added in last minute, but if you need a touch more feel free to add a dash of maple syrup. In terms of stabilizing energy levels, it’s best to leave out the maple syrup and let your taste buds learn to love a naturally sweetened bar. This recipe is super flexible, so feel free to sub in whatever kind of nuts you like and add in your mix-ins of choice. I’ve listed some additional options below.


Nut & Superseed Breakfast Bars (Gluten Free)

An adaptation from Sprouted Kitchen

Makes about 12 bars

Appliances Needed:


  • 2.5 cups rolled oats (gluten free)

  • 1 cup hazelnuts, or nut of choice

  • 2 Tbsp ground flax

  • 1 tsp pumpkin spice

  • 1/2 tsp sea salt

  • 3/4 cup medjool dates (remove the pits)

  • 1/2 cup almond butter

  • 1/3 cup coconut oil

  • 1 tsp vanilla extract

  • 1/2 cup dried fruit of choice, chopped

  • 1/4 cup pumpkin seeds

  • 1/4 cup almonds, or nut of choice, chopped

  • 1/4 cup hempseeds

  • 1/4 cup dark chocolate chips (or dairy free chocolate chips)

Other Mix-in options:

chia seeds, cocao nibs, unsweetened coconut flakes, goji berries, maca


  1. Preheat the oven to 350°F. Bake the hazelnuts on a cookie sheet for 8-10 minutes, until lightly golden, stirring once halfway.

  2. Line a 9x13" baking pan with parchment paper so you can easily remove the granola bars at the end.

  3. Make your flax eggs by mixing the ground flax with 6 tbsp of water. Stir and allow it to sit until the mixture thickens.

  4. Remove the hazelnuts from the oven and cool. Remove the skins of the hazelnuts by rubbing them between your palms. The skins should fall right off!

  5. Add the hazelnuts, 1 cup of oats, salt, and pumpkin spice into a food processor. Process into it turns into a fine meal. Add the contents to a large mixing bowl and add the rest of the whole oats.

  6. Next add the pitted dates, coconut oil, almond butter, flax eggs, and vanilla extract and process until well combined until the dates are completely pureed into a thick consistency.

  7. Pour the wet ingredients into the mixing bowl with the dry ingredients. Fold together — I used my hands, honestly. Add your mix-ins: hempseeds, pumpkin seeds, dried fruit, almonds, and chocolate, etc.

  8. Spread the mixture (it will be very thick and sticky) into a baking pan. I actually used a smaller baking pan than I called for here for thicker granola bars, which I like. Bake until golden, about 16-18 minutes, or a little more if you’re using a smaller pan. Cut into bars!

These will last in an airtight container for 1 week, or the freezer for 2 months.