Yummy Clean Eating Breakfast Bars

Modified from Thug Kitchen

A recent cold and rainy day had me craving a big pot of something warm and hearty — and healthy, too, of course. I also had a busy day and did not feel like venturing out to the grocery store. So, I turned to a few kitchen staples to make super-easy black beans. I knew by the end of the day I’d have a satisfying meal that my whole family would love.

Like many people, I used to be under the impression that you have to soak dry beans overnight before cooking them. The great news is that you don’t! (as long as you have 8-10 hours to let them cook during the day). I threw mine in at 9am and dinner was ready at 7pm — and for just a few dollars and very minimal effort.


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2 cups rolled oats (gf)

¾ cup uncooked quinoa

¼ cup uncooked millet

1 ¼ cup mixed nuts or seeds

½ cup dried cranberies

¼ tsp salt

¼-½ cup maple syrup (taste and add as necessary to taste

½ cup peanut or almond butter

¼ cup refined coconut oil

1 tsp vanilla extract


Heat oven to 350 degrees. Line 9 x 13 baking dish with parchment paper. Heat large skillet and add the oats, quinoa and millet. Stir until toasted, about 3 min. Combine the nuts and cranberries in a large bowl. Pour in the toasted oat mixture & salt. In a small saucepan combine the maple syrup, nut butter, oil, and vanilla and warm until melted. Pour melted mixture over the dry mix and stir until combined. Pour the mixture into the baking dish and press down with a spoon to even out. Bake until toasted, 25-30 min. Let cool and then cut into bars. Best to keep in the fridge.