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!
These 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!