The idea of adding blue-green algae to your morning meal may sound strange. But it’s actually a super-healthy (and tasty) move. In this oatmeal breakfast bar recipe, spirulina powder adds protein, vitamins, minerals, and antioxidants.
The green stuff may even help you ward off a cold: Studies have shown that spirulina boosts immune system function, so enjoying some of the algae at breakfast is a great way to start the day.
The bars also contain sunflower seeds, pepitas, and flaxseed, which provide fiber and more belly-filling protein. Raw honey supplies some sweetness, and if it’s from a local supplier, may help fight against allergies.
This recipe makes a nutritious on-the-go breakfast, but it’s also an easy-to-pack snack option for later in the day (and one that won’t leave you with the energy crash that follows a sugar-laden granola bar).
1/2 cup raw, unsalted pepitas (shelled pumpkin seeds)
1/4 cup unsweetened shredded coconut
2 tablespoons flaxseed
2 tablespoons spirulina powder
1/3 cup coconut oil, melted
1/3 cup sunflower butter
3/4 teaspoon kosher salt
1/3 cup raw honey
Calories per serving 210
Fat per serving 13g
Saturated fat per serving 5g
Cholesterol per serving 0mg
Fiber per serving 3g
Protein per serving 6g
Carbohydrates per serving 18g
Sodium per serving 118mg
Iron per serving 2mg
Calcium per serving 16mg
How to Make It
Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles.
Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder.
Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour.
Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.
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