Choco-Spice Apricot Buckwheat Breakfast Bars Recipe
These Choco-Spice Apricot Buckwheat Breakfast Bars are a wholesome, naturally sweetened treat perfect for a nutritious start to your day. Made with buckwheat flour, chia seeds, ripe bananas, and dried apricots, these bars combine rich chocolate flavor with warm spices like cinnamon and nutmeg. They’re baked until golden and firm, then lightly dusted with cacao and cinnamon for an extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Ingredients
Wet Ingredients
- 2 tablespoons chia seeds (to mix with the water below)
- 6 tablespoons warm water (to make a chia egg)
- 2 ripe bananas (mashed until smooth)
- ¼ cup coconut oil (refined or unrefined)
Dry Ingredients
- 1 cup buckwheat flour
- ¼ cup Earth Echo Cacao Bliss (plus extra for dusting)
- 1 teaspoon ground cinnamon (plus extra for dusting)
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Add-ins
- ½ cup dried apricots (chopped)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉. Line an 8 x 8 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Make Chia Egg: In a small bowl, stir together chia seeds and warm water. Let the mixture sit for about 10 minutes until it forms a gel-like consistency, acting as a binding agent.
- Mix Dry Ingredients: In a large bowl, combine buckwheat flour, Earth Echo Cacao Bliss, ground cinnamon, ground nutmeg, and salt. Mix them well to distribute the spices evenly.
- Add Wet Ingredients: Add the prepared chia egg, mashed bananas, and coconut oil to the dry mixture. Stir until the batter is smooth and uniformly combined.
- Incorporate Apricots: Fold in the chopped dried apricots gently to evenly distribute throughout the batter without mashing them.
- Transfer to Pan: Pour the batter into the prepared baking pan. Use your hands or the back of a spatula to press the mixture evenly across the pan surface.
- Bake: Place the pan in the oven and bake for 25 minutes or until the bars are firm and the edges are starting to brown.
- Cool and Slice: Remove from oven and let the bars cool for at least 5 minutes. Once cooled, slice them into square bars.
- Optional Dusting: Dust the bars lightly with extra Earth Echo Cacao Bliss and ground cinnamon for added flavor and visual appeal before serving.
- Serve and Enjoy: Enjoy these nutritious, delicious breakfast bars fresh or store for a quick morning snack.
Notes
- Make sure to let the chia seeds soak fully to create the perfect chia egg substitute for binding.
- You can substitute dried apricots with other dried fruits like dates, cherries, or raisins if preferred.
- Use either refined or unrefined coconut oil based on personal taste preference. Unrefined will impart a mild coconut flavor.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars are naturally gluten-free due to buckwheat flour, but ensure all mixed ingredients are certified gluten-free if required.
