breakfast

No Bake Trail Mix Bars

February 24, 2021

These healthy, no bake trail mix bars are incredibly easy to make and perfect for a quick snack. Full of almonds, pumpkin seeds, oats, chocolate, dried fruit and peanut butter, you know exactly what goes into these breakfast bars. Not only are they delicious, but they are plant-based/vegan, oil-free, refined sugar-free and can easily be gluten-free.

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These homemade plant-based, no bake trail mix breakfast bars are full of healthy, wholesome ingredients and are healthier than most prepackaged breakfast bars you find on the shelf. You know exactly what goes into these and can easily switch it up and customize to your liking.

Here’s what I used:

Daily Crunch Cacao & Sea Salt Sprouted Almonds
Pumpkin Seeds
Puffed Kamut Cereal
Rolled Oats
Dried Cranberries
Chopped Chocolate Chunks
Peanut Butter
Almond Extract
Maple Syrup
Cinnamon

Disclaimer: This post contains affiliate links.

The Daily Crunch Cacao and Sea Salt Sprouted Almonds were perfect in these bars and added a wonderful crunch and delicious chocolate flavor. I loved this chocolatey combination, but you could definitely use whatever you like! Raisins, different nuts or seeds, almond butter, the possibilities are endless and would all taste fantastic.

This recipe is great because not only is it completely vegan friendly, it’s refined sugar-free, oil-free and can be made gluten free super easily. All you have to do is use gluten-free oats and a gluten-free puffed cereal.

If you try these no bake trail mix bars, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

No Bake Trail Mix Bars

These delicious no bake trail mix bars are incredibly easy to make and are perfect for on-the-go breakfasts and snacks. They are chewy, flavorful and filled with completely healthy, whole ingredients. This recipe is vegan, oil-free, refined sugar-free and gluten free.

Course Breakfast, Snack

Cuisine Plant-Based, Vegan

Keyword breakfast bars, easy plant-based snack, no bake, no bake breakfast, no bake breakfast bars, oil-free, oil-free breakfast bars, plant-based breakfast bars, trail mix bars, vegan breakfast bars

Ingredients

1 cup Daily Crunch Cacao + Sea Salt Sprouted Almonds
1/3 cup pumpkin seeds
2/3 cup puffed cereal (rice, corn, millet)
1 cup old-fashioned rolled oats
1/3 cup dried fruit
1/3 cup chocolate chips
1 tsp cinnamon
1/4 tsp salt
1/2 tsp almond or vanilla extract
3/4 cup peanut butter
1/3 cup maple syrup

Instructions

Loosely chop almonds. In a large mixing bowl add almonds, pumpkin seeds, puffed cereal, rolled oats, dried fruit, cinnamon and salt. Mix until combined.
In a glass bowl, mix together peanut butter and maple syrup. Microwave for 10-15 seconds. Add in almond extract and stir to combine.
Add chocolate chips to the dry ingredients, then pour peanut butter mixture over everything. Mix until well combined and there are no loose ingredients.
Transfer mixture to a parchment paper lined pan. I used a 8×8 glass dish. Firmly press the mixture using the back of spoon or spatula. You want to make sure everything is nice and compact, including the edges, in order to make sure the bars stay together.
Place bars in the freezer and allow to set for 30 minutes to 1 hour.
Once set, remove from dish and cut into bars or squares. Store covered in the refrigerator.

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Potato and Chickpea Vegan Breakfast Hash

May 27, 2020

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Potato and chickpea vegan breakfast hash that is the perfect, healthy, savory plant-based breakfast. This recipe consists of russet potatoes, sweet potatoes, chickpeas, garlic, pepper and onions. It is perfect for large crowds or Saturday morning breakfast.

Who else loves a good breakfast? The best way to start your day is with a delicious breakfast and this hash is just that. It's super simple to make and full of tasty, healthy ingredients.

Chickpeas, for example, are full of nutrients and a great source of plant-based protein. You can read more about the health benefits of chickpeas here. This recipe also contains other super healthy ingredients like sweet potato and garlic. It really is the best of both worlds, healthy and incredibly tasty.

This breakfast hash is also a great option for large crowds as it can be easily scaled up to feed a bigger group. Additionally, it is a versatile recipe as you could easily throw in your favorite veggies or different types of potatoes or beans.

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I love having this hash in a bowl topped with some hot sauce. Though, it also works perfectly in tortillas to make a delicious potato breakfast burrito. I also make these homemade whole wheat tortillas. They are free of any of the oil or preservatives that store bought tortillas have.

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If you try this potato and chickpea vegan breakfast hash recipe, or any of my other recipes, make sure to to use #pureandplantbased on Instagram or tag us on Facebook!

Potato and Chickpea Plant-Based Breakfast Hash

Potato and chickpea breakfast hash that is the perfect, healthy, savory plant-based breakfast. This recipe consists of russet potatoes, sweet potatoes, chickpeas, garlic, pepper and onions. It's perfect for large crowds or a plant-based Saturday morning breakfast.

Course Breakfast

Cuisine American, Plant-Based, Vegan

Keyword breakfast, chickpeas, hash, healthy breakfast, potato, savory

Prep Time 15 minutes

Cook Time 45 minutes

Ingredients

2 large russet potatoes
2 large sweet potatoes
1 onion
1 bell pepper
1 jalapeno optional
4 cups cooked chickpeas
2 garlic cloves
2 tsp dried parsley
1 tsp garlic powder
1 tsp onion powder
salt to taste
pepper to taste

Instructions

Preheat oven to 400°F. Cover a baking sheet with parchment paper and set aside.
Wash all potatoes.
Chop the russet potatoes into cubes and then rinse again and dry them off. This will help to crips them up.
Chop the sweet potatoes into cubes and then add all potatoes to a large mixing bowl. Mix in garlic powder, onion powder, parsley flakes, salt and pepper.
Spread potatoes evenly on the baking sheet. Let cook in the oven for about 45 minutes or until the potatoes are soft.
Meanwhile, chop onion, bell pepper, and jalapeno if desired. Add to frying pan and cook with a small amount of water or vegetable broth until soft.
Once the potatoes are done, combine potatoes, peppers and onion, chickpeas and pressed garlic cloves to large mixing bowl. Stir everything together.
Serve as is or put into homemade tortillas for a potato and chickpea breakfast burrito.

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4 Delicious Whole Wheat Breakfast Breads (No Oil or Refined Sugar)

August 26, 2019

Check back for new recipes for whole wheat breakfast breads being added!

Updated 4/3/20

1. Banana Bread

A healthy take on a classic recipe, this whole wheat banana bread is delicious and incredibly easy to make. Requiring just 2 bowls, this recipe is oven-ready within 15 minutes. Then pop it in the oven for about an hour and voilà, healthy homemade banana bread ! There is nothing quite like a fresh loaf of banana bread and it’s even better when you can enjoy it guilt-free.

Whole Wheat Banana Bread Recipe

2. Chocolate Bread

This chocolate bread is perfect for all those chocolate lovers who are looking for healthy chocolate recipes! Alongside whole wheat flour, this recipe is made with cacao powder, a healthier alternative to cocoa powder. The use of cacao powder increases the amount of antioxidants and provides an abundance of nutritional value to the bread. It also gives it a rich, dark chocolaty flavor while the ripe bananas and maple syrup give the bread a hint of sweetness. Warm up some peanut butter and drizzle on top for a hearty breakfast or healthy dessert!

Chocolate Bread Recipe

3. Blueberry Bread

This blueberry bread loaf makes for a perfect, healthy breakfast. The blueberries add a nice juicy, semi-tart flavor that works wonderfully with the bread itself. This recipe works great with both frozen and fresh blueberries, but if blueberries aren’t your style, substitute equal parts any berry of your choosing.

Whole Wheat Blueberry Bread Recipe

4. Apple Bread with Date & Walnut Topping

This whole wheat apple bread has the most perfect texture with chunks of apple sprinkled throughout. The date and walnut streusel-like topping adds a hint of sweetness and acts as the healthy version of streusel. While this recipe is healthy enough for breakfast, it also makes for a great healthy and delicious dessert option.

Apple Bread Recipe

If you try these recipes, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

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Fluffy Whole Wheat Plant-Based Pancakes

July 31, 2019

Plant-based pancakes made with clean and wholesome ingredients, perfect for a healthy and guilt-free breakfast or brunch. This easy recipe makes deliciously fluffy pancakes that is perfect for the whole family.

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Fresh, homemade pancakes are the best Saturday morning tradition. There is nothing better than a warm stack topped with fresh fruit and drizzled with maple syrup. Perfect for breakfast or to have for brunch, these pancakes are sure to be a hit.

These pancakes are perfect, being light and fluffy They are made using 100% whole wheat flour giving them a hearty serving of whole grains. This recipe is also oil-free, sugar-free, and completely plant-based. Both the oil and sugar are completely unnecessary, as this recipe is great without. The use of simple ingredients makes these healthy pancakes sure to become a weekend favorite.

Disclaimer: In the name of full transparency, this blog post contains affiliate links. Purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

If you like plant-based pancakes, try these other breakfast recipes!

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If you try these plant-based pancakes, or any other Pure and Plant-Based recipe, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 4 votes

Healthy Plant-Based Whole Wheat Pancakes

Pancakes made with clean and wholesome ingredients, perfect for a healthy and guilt-free breakfast or brunch. Made with no oil, no sugar, and 100% whole wheat, these plant-based pancakes are both nutritious and delicious. This easy recipe makes deliciously fluffy pancakes that are perfect for the whole family!

Course Breakfast

Cuisine Plant-Based, Vegan

Keyword breakfast, healthy breakfast, oil-free, pancakes, refined sugar-free, whole wheat

Prep Time 10 minutes

Cook Time 15 minutes

Servings 10 -12 pancakes

Ingredients

2 cups whole wheat flour
1 cup almond milk
2 tbs apple cider vinegar
1/2 tbs baking soda
1/2 tsp baking powder
2 tbs ground flaxseed
1/2 tsp salt
1 cup water

Instructions

Combine the apple cider vinegar and almond milk in a large bowl. Let sit while continuing with recipe.
In a separate mixing bowl, combine the flour, baking soda, baking powder, ground flaxseed and salt.
Add water to the apple cider vinegar and milk.
Mix in dry ingredients to the wet.
Heat a well-seasoned cast iron griddle or large greased skillet on medium heat.
Using a ladle, scoop the desired amount of batter onto the griddle. Allow the batter to cook until bubbles appear on top, then flip to cook the other side.
Serve with maple syrup, peanut butter, fresh fruit, or your favorite pancake toppings.

Recipe Notes

This recipe does great in the freezer. Make a double batch and freeze the remaining in a freezer bag for quick pancakes on demand.

If your making this recipe for a family or larger group, double the recipe. For a family of 5, doubling the recipe works great with a few left over.

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Whole Wheat Blueberry Bread

May 20, 2019

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This whole wheat blueberry bread is another great oil-free and refined sugar-free recipe. Made with 100% whole wheat flour, this bread is hearty and a great source of whole grains while also being incredibly delicious!

Looking for a healthy, hearty breakfast? Look no further than this whole wheat blueberry bread! This bread recipe is oil-free and refined sugar-free making it a great whole food, plant-based bread. The addition of blueberries add a dose of antioxidants while the use of whole wheat flour provides a heart healthy whole grain. This bread is great to make along with other oil and refined sugar-free breads such as this whole wheat banana bread or chocolate bread. Make a few loafs, then slice and freeze for an easy and convenient breakfast. Warm up a slice and top with your favorite nut butter for a quick and filling snack that is completely guilt-free!

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Notes

• Because this recipe uses all whole wheat flour, the texture of the bread will be different than bread made with all-purpose. Baking with whole wheat flour and no oil typically results in a denser and darker end product. The use of whole wheat flour gives the bread greater nutritional value as well as being a less processed and an overall healthier alternative to all-purpose flour.

• It is important that you do not over-stir the batter. Over stirring will cause the bread to be very dense. This is because it breaks up the bubbles in the batter that make the bread lighter.

• The bananas are part of the liquid portion of this bread. So, it is important to make sure they are fully mashed. It is easiest to use a standing mixer or hand mixer and beat the bananas on medium for a few minutes.

• If you don’t have fresh blueberries, frozen works perfectly. The only difference is when folding in the frozen blueberries, they will make the batter turn purple and will result in a darker bread.

• Avoid using an aluminum loaf pan. Opt for a glass loaf pan and line with parchment paper or cover in unrefined, virgin coconut oil.

• Make sure to bake the blueberry bread until it is completely cooked throughout. Insert a toothpick in the center, if it comes out clean remove the bread from the oven. Removing the bread too soon will cause the center to sink. Leaving the bread in the oven for too long will result is a dryer and more crumbly bread.

If you try this recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Whole Wheat Blueberry Bread

This whole wheat blueberry bread is easy to make and so delicious! Made with 100% whole wheat flour among other clean and nutritious ingredients, this blueberry bread is also oil-free, refined sugar-free, vegan and wfpb! Make an extra loaf and freeze for an easy, healthy breakfast or snack. Top it with a scoop of nice cream for dessert!

Course Breakfast

Cuisine Plant-Based, Vegan

Keyword whole wheat blueberry bread

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

240 grams whole wheat flour (2 cups)
1 1/2 tsp baking soda
1/2 tsp salt
2 medium, ripe bananas
1/2 cup orange juice
1 tbs apple cider vinegar
1/2 cup apple sauce
1/4 cup maple syrup
2 tbs peanut butter
1 tbs lemon or lime juice
1 tsp almond extract
1 cup blueberries fresh or frozen

Instructions

Preheat oven to 350°F. Cover a loaf pan with parchment paper. Set aside.
In a medium sized mixing bowl, whisk together whole wheat flour, baking soda and salt. Set aside.
Using a stand or handheld mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
In the mixing bowl add orange juice, apple sauce, maple syrup, apple cider vinegar, lime juice, almond extract and peanut butter. Mix on low until everything is combined.
Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
Fold in blueberries.
Transfer the bread batter to the loaf pan. Sprinkle a handful of blueberries on top and lightly press them into the batter.
Bake for 50 minutes to one hour. Insert a toothpick into the center to make sure the bread is cooked thoroughly. *Removing the bread from the oven before it is completely baked will cause the center to sink.*
Allow the bread to fully cool before slicing.
Enjoy fresh blueberry bread or slice the bread and freeze for an easy, healthy and quick heat-and-eat breakfast or snack.

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Whole Wheat Banana Bread (Plant-Based & Oil-Free)

April 23, 2019

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This oil-free banana bread contains whole wheat flour and is made with only healthy ingredients. It is also refined sugar-free and completely plant-based/vegan. It is made with simple ingredients making it an easy recipe that is both nutritious and delicious.

Homemade banana bread is a classic household recipe and a perfect way to use those overly ripe bananas. Nothing quite compares to the sweet smell of a loaf fresh out of the oven. While most banana breads are full of refined-sugar and various unhealthy fats, this recipe contains nothing but clean ingredients, while also being both oil and refined sugar-free. This makes it the perfect guilt-free recipe to always have on hand. In addition to this recipe, this breakfast chocolate bread and this blueberry bread use the same healthy base ingredients.

The ripe bananas along with the maple syrup allow for just enough sweetness where it doesn’t over power the bread. Meanwhile, the use of whole wheat flour provides a nutritious alternative to the more commonly used all purpose. One ingredient not usually found in banana bread is peanut butter. This secret ingredient is a healthy fat that is used is place of what would typically be butter without altering the classic banana bread flavor.

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Notes

• It is important that you do not over-stir the batter. Over stirring will cause the bread to be very dense. This is because it breaks up the bubbles in the batter that make the bread lighter.

• Avoid using an aluminum loaf pan. Opt for a glass loaf pan and line with parchment paper or cover in unrefined, virgin coconut oil.

• Make sure to bake the banana bread until it is completely cooked throughout. Insert a toothpick in the center, if it comes out clean remove the bread from the oven. Removing the bread too soon will cause the center to sink. Leaving the bread in the oven for too long will result is a dryer and more crumbly bread.

If you try this oil free banana bread recipe, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 4 votes

Whole Wheat Banana Bread

This whole wheat banana bread is easy to make and so delicious! Made with whole wheat flour among other clean and nutritious ingredients, this banana bread is also oil-free, refined sugar-free, vegan and wfpb! Make an extra loaf and freeze for an easy, healthy breakfast or snack. Top it with a scoop of nice cream for dessert!

Course Breakfast, Dessert

Cuisine Plant-Based, Vegan

Keyword banana bread, bananas, bread, breakfast bread, healthy breakfast, oil-free, whole wheat

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

240 grams whole wheat flour (2 cups)
1 1/2 tsp baking soda
1 tbs cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
4 medium, ripe bananas (roughly 1 1/2 cups ,mashed)
1/2 cup apple sauce
1/4 cup maple syrup (add more if your like your bread sweeter or if your bananas aren't super ripe)
1 tbs apple cider vinegar
1 tsp almond extract (can sub for vanilla extract)
2 tbs peanut butter
1/2 cup walnuts (optional)

Instructions

Refer to notes above for help regarding this recipe.
Preheat oven to 350°F. Cover a loaf pan with parchment paper. Set aside.
In a medium sized bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Using a stand or handheld mixer add applesauce, maple syrup, apple cider vinegar, almond extract and peanut butter. Mix together until everything is combined.
Add your bananas to the mixer and mix until they are mashed and incorporated into the wet ingredients.
Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
Chop the walnuts.
Transfer the bread batter to the loaf pan. Sprinkle the chopped walnuts on top and lightly press them into the batter.
Bake for 45 minutes to one hour. Insert a toothpick into the center to make sure the bread is cooked thoroughly. If it comes out clean, the bread it done. *Removing the bread from the oven before it is completely baked will cause the center to sink in the center.*
Allow the banana bread to fully cool before slicing.
Enjoy toasted, topped with almond butter, or simply as it is. Cut the banana bread into slices and freeze for an easy, healthy and quick heat-and-eat breakfast or snack.

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Strawberry Lemon Oat Squares

February 14, 2019

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Strawberry and lemon oat squares, a perfect combination of sweet and sour. These are great to make for an easy, on-the-go breakfast or a healthy snack. Full of whole grains, these oat squares are full of nutritious ingredients. In addition, this recipe is kid and family approved, perfect for everybody! Pack in school lunches for a sweet treat or healthy dessert.

Oats are a great whole grain to add into meals. They are extremely versatile and can be made into my delicious peanut butter granola or used in these chickpea meatballs. Being a whole grain, they are also very nutritious, being rich in antioxidants and full of fiber. Because they are full of fiber, they promote a feeling of fullness which in turn could aid in weight loss.

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Notes

To make the recipe oil free, replace the coconut oil with a large tablespoon of applesauce and continue to step 4. The bars won’t be as crisp but more bread-like. However, they will taste just as delicious, just with a slightly different texture.
Every few weeks, we put a handful of chopped, frozen lemons in the blender until the lemons are finely blended. Then, we will add scoops to water in order to fully get all the benefits lemons have to offer. We will also use it in recipes, like to the top of these strawberry lemon oat bars.
If you don’t have fresh strawberries on, use frozen strawberries as they work perfectly. I like to microwave them until soft, then pour the leftover ‘juice’ on top.

Strawberry Lemon Oatmeal Squares

Course Breakfast, Snack

Cuisine Plant-Based, Vegan

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 1/3 cup old fashion rolled oats
1/2 cup whole wheat flour
1/2 tsp ground ginger
1/4 tsp nutmeg
pinch of salt
2 tsp lemon juice
3 tbs melted coconut oil *see notes above for oil free
2 tbs maple syrup
1/2 tsp almond extract
couple of strawberries
blended lemon or lemon zest *see notes above

Instructions

Preheat over to 350° F. Line 8×8 baking pan with parchment paper. Set aside.
Combine oats, flour, ginger, nutmeg and salt in a medium size bowl.
In a separate microwaveable bowl or glass measuring cup, melt the coconut oil enough to be a liquid without getting it too hot. About 20 seconds in the microwave.
Add maple syrup, lemon juice, and almond extract to the melted coconut oil.
Pour wet ingredients into dry ingredients, stirring as your pour. Stir until everything is well combined.
Pour most of the mixture into the pan, leaving about a handful in the bowl for later.
Taking a silicone spatula or using your hands, firmly press the mixture into the pan. The better it is pressed together, the better it will stay together after being cooked.
Chop strawberries and add to the top. Lightly press them into the oat mixture. Take the leftover mixture and sprinkle it on top and lightly press down, making sure everything is compacted together.
Sprinkle lemon zest or ground lemon over the top.
Cook in the over for about 25 minutes or until the edges turn golden brown.
Once done, let the bars cool down before removing them from the pan. Cut into squares/bars and either wrap them individually in plastic wrap for an easy to-go snack or place all of them in an airtight container.
Store in the fridge for up to 2 weeks.

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Peanut Butter Granola Clusters – Oil Free

August 23, 2018

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Nothing is better than a good granola recipe, and this healthy peanut butter granola is delicious. It is oil free, refined sugar free, plant-based / vegan and completely healthy and easy to make. There are so many things that can be done with granola. I absolutely love adding it as a topper to different recipes, but lets be honest, I will more than likely just snack on it by the handful until it’s gone.

This recipe in particular in one of my favorites. It tastes just like a peanut butter cookie and makes perfectly crunchy clusters. It’s a guilt-free snack that consists of all healthy and nutritious ingredients.

What You Need to Know About Peanut Butter

When using peanut butter, I recommend making sure to use natural, organic peanut butter. I know at first is may seem daunting due to the fact that is separates, but take this as a good sign of no emulsifiers or unnecessary ingredients. You want peanut butter that separates!

Before purchasing peanut butter, ALWAYS read the ingredients. The key is to find one with the ingredients ‘peanuts’ and ‘salt’… that’s it! Keep in mind that a lot of peanut butter brands use an ingredient called mono and diglycerides. This ingredient is used as an emulsifier, which helps keep the peanut butter from separating. However, it contains small amounts of trans fat, one of the most harmful ingredients to ones health.

At this point you may be reading the nutrition facts of your peanut butter thinking, “Well this peanut butter’s nutrition facts says it contains 0 grams of trans fats but it has mono- and diglycerides as an ingredient.” This is because although the FDA banned trans fat, this does not include emulsifiers like that of mono- and diglycerides. Therefore, it is not required for the company to label it in the nutrition facts. Sneaky, huh?

In addition, beware of peanut butters that are labeled as natural as they can still contain added oils, such as palm oil which should be avoided as much as possible, as well as sugar.

If you try this recipe, or any other recipes, make sure to to use #pureandplantbased on Instagram or tag us on Facebook!

5 from 2 votes

Healthy Peanut Butter Granola

Healthy peanut butter granola clusters that tastes just like peanut butter cookies! This easy, naturally vegan recipe has no added oils or refined sugars.

Course Breakfast, Snack

Cuisine Plant-Based, Vegan

Keyword Healthy Granola, Oil Free Granola, Peanut Butter Granola

Prep Time 5 minutes

Total Time 35 minutes

Servings 4 cups of granola

Author Alexis

Ingredients

3 1/2 cups Old Fashion Oats
1/2 cups Natural Peanut Butter
1/3 cups Maple Syrup
1 1/2 tsp Vanilla Extract
1 tsp Ceylon Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
1 cup Dry Roasted Peanuts * Optional *

Instructions

Heat oven to 325 degrees F. Line a baking sheet with parchment paper.
In a small bowl, mix together the peanut butter and maple syrup. Heat mixture in microwave until melted and smooth, (15-25 seconds).
In a larger bowl, combine the oats, cinnamon, nutmeg, and salt. If using peanuts, chop and add to mixture. Set aside.
Take the peanut butter and maple syrup mixture and add in the vanilla extract.
Add wet ingredients to the oat mixture and stir to combine, making sure all of the oats are coated and forming clusters.
Spread onto baking sheet and bake for 15-25 minutes or until golden.
Remove from oven. Let cool completely before handling.

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breakfast

No Bake Trail Mix Bars

Ingredients

Instructions

Try These Great Breakfast Recipes!

Potato and Chickpea Plant-Based Breakfast Hash

Ingredients

Instructions

1. Banana Bread

2. Chocolate Bread

3. Blueberry Bread

4. Apple Bread with Date & Walnut Topping

Check out some of these other great recipes!

If you like plant-based pancakes, try these other breakfast recipes!

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Healthy Plant-Based Whole Wheat Pancakes

Ingredients

Instructions

Recipe Notes

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Notes

Whole Wheat Blueberry Bread

Ingredients

Instructions

Save for Later!

Notes

Whole Wheat Banana Bread

Ingredients

Instructions

Check Out Some of These Other Delicious Recipes

Save for Later!

Notes

Strawberry Lemon Oatmeal Squares

Ingredients

Instructions

What You Need to Know About Peanut Butter

Healthy Peanut Butter Granola

Ingredients

Instructions

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