{ Healthy Breakfast Bar }

Healthy Breakfast Bar

I am not morning person…at all. Growing up, my family knew not to talk to me for the first hour after I woke up. Even when I lived with roommates, it became a known fact: don’t talk to Seppy in the morning. I’ve gotten a lot better with time (if anything, my husband probably wants me to talk less in the morning) but during the week, I keep my morning routine as short as possible so that I can maximize my time in bed. That’s why I prepare everything that I need the night before – my outfit, my bag and my lunch box.

I like packing my lunch box the night before because then I don’t have to worry about it in the morning; I just grab and go. I do my meal plan during the weekend to organize my grocery list and I’ll plan most meals – breakfast, snacks, lunch, and a few dinners. That way, I have a general idea of what I’m eating during the week so it becomes a no brainer and I can just focus on going to the gym, doing chores, working on the blog etc. If you’re interested, I can do a blog post about meal planning and I can share some of my weekly meals that I’ve already used!

Healthy Breakfast Bar

Healthy Breakfast BarThese breakfast bars have become a staple in our house because they’re easy to make, they’re healthy, and they’re a great on-the-go breakfast or snack option! I usually have a piece in the afternoon before I hit the gym with a soy milk latte and it’s the perfect energy boost.

This recipe was inspired by Minimalist Baker, but I’ve been tweaking it with time to bring it closer to Whole Foods’ vegan supra muffin. I’ve had that muffin ONCE in Vancouver last summer and I’ve been dreaming of it since. Whole Foods isn’t accessible to us in Montreal so I’ve been trying to tweak the recipe to bring it as close as possible. I’m still going to play around with it as I go but I think it’s pretty darn close already!

Here are the changes that I made to the recipe:

– Instead of 1/3 cup mashed banana, I used 2/3 cup mashed banana – it added more sweetness and it was just one medium banana
– Instead of 1/2 cup apple, I used 1 cup homemade apple sauce
– Instead of 1/2 cup sugar, I used 1/4 cup honey to reduce the amount of sugar
– Instead gluten-free flour, I used the same amount of whole wheat flour
– I also added: 1 tsp vanilla extract, 1/4 cup pumpkin seeds, 1/4 cup sesame seeds, 1/4 cup chopped up dates

What are some of your on-the-go breakfast and snacks recipes? Please share any recommendations that you have in the comments below or if you make these bars, tag me on social media @SeppyforLove! I’d love to see your creations!

Healthy Breakfast Bar

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I’m not a morning person either!! Who are these people that wake up bright and early, fresh as a daisy?! This breakfast bar would help though — it looks absolutely delicious, and so nutritious. It probably keeps you feeling full for ages?



haha bright and fresh as a daisy – that’s a good one!!

Yes, it does keep me full for a while!! Perfect with a latte and banana and I’m set until lunch!!

The Sunday Mode

Oh yum this looks so good! I’m not at all a morning person either- I’m like a zombie when I first wake up and I hate waking up any earlier than 9am, I’m dead before that!

Julia // The Sunday Mode

Sarah BK xoxo

Yum and good for you !

Our breakfast bar looks like this:
..and sorry I don’t measure…

Wet Ingredients:
remove the pits and soak about 8-10 medjool dates for about an hour
then in food processor combine the following:
re-hydrated dates
couple tbsp of homemade or store bought almond butter
coconut water or you can use freshly squeezed orange juice or some of that date water
should be a very wet paste to bind the following dry ingredients:

GF Rolled Oats
toasted unsweetened coconut
ground flaxseed meal
hemp seeds
chia seeds
sesame seeds
sunflower seeds
pumpkin seeds
almonds or walnuts
raisins, cranberries, dark chocolate chips (optional)
goji berries
and a couple scoops of some pea based protein if intending to use as a high protein bar

If your mixture is too dry, add a little more liquid of your choice !! The mixture shouldn’t be too wet either, but there again, depends on what texture you prefer for your bars.

I don’t add any extra sweetener of any sort, I find that the dates give off enough sweetness, and if you add some dark chocolate chips too, adds a little more happiness to the bars too.

the amounts will vary according to your preferences… heck you could throw the kitchen sink it these bars too… lol…

I do bake them at a low temp 325f for about 15 mins, till golden brown and set… refrigerate as is..then cut and wrap into individual servings to go … after nicely chilled and set.


That sounds YUMMY!!! I love it when there’s a combination of nuts and seeds!! I’ll have to give this a try!


Yum! Does the texture come out more muffiny then? How do you pack them to eat on the go? Also, yes to a post about your meal plans please!


Yes they definitely have a muffin-ey to them! I pack them in a ziploc or Tupperware and have them as a morning snack at work! It’s the best!

I’m working on content about meal prep so stay tuned!


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