Pecan Breakfast Bars

Pecan Breakfast Bar
Pecan Breakfast Bar

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

4 c sliced ripe bananas
(or 2 1/4 c mashed)
1/4 t coriander (optional)
1 t salt

1/4 c almond butter
1/2 c honey
in a blender & blend for 10 - 15 sec.

Pour in a large bowl or mixer bowl.

Add to the large bowl or mixer bowl:
(one of these whole grain flour options)
2 c wheat, spelt or kamut
2 1/4 c rice or oat
1 - 1 1/2 c pecans
(depending on how much you like)
2 c rolled oats
& mix in a mixer or with a spatula.

Preheat oven at 350º
(bars need the oven preheated
to turn out well)

To keep the bars from sticking,
oil sides & bottom

of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil

1/3 c unsweetened shredded
coconut or flakes
in the bottom of the pan.

Spoon the mixture into the pan.
Press mixture with a spatula or back of a large spoon making it thicker around the edges & thinner in the middle.

Top with:
1/4 - 1/2 c pecans or 32 pecans in 4 rows
& press into the mixture.

Bake uncovered at 350º for 25 min.

After baking the 25 min,

make 3 - 5 slits in the bars, to keep it flat.
Then continue baking 15 min. more.

Loosen the bars from the pan by going around the pan with a sharp knife between the pan & the bars.

Cut into rectangles.

or cool down & refrigerate in an airtight container for up to 3 days
or freeze.


Goes well with any of these:



Fruit Bowl

Apple Fruit BowlApple Fruit Bowl

Tropical Fruit Bowl

Banana Blends (Banana)

Your Choice Fruit Bowl

Almond Milk

Peanut Butter Milk

Almond MilkAlmond Milk
Banana BlendBanana Blend
Peanut Butter MilkPeanut Butter Milk
Tropical Fruit BowlTropical Fruit Bowl
Your Choice Fruit BowlYour Choice Fruit Bowl