Protein-Packed Breakfast Bars

• flax meal1½ oz
• water¾ cups
• rolled oats1¼ lb
• quinoa2¼ lb
• baking powder4 teaspoon
• salt1 teaspoon
• maple syrup7¾ oz
• refined coconut oil8 tbsp
• vanilla extract2 teaspoon
• ripe banana4
• peanut butter6 tablespoon
• mini chocolate chips5 tablespoon
• gala apple3¼ oz
• walnuts6 tablespoon
• cinnamon1 ½ tablespoon
• nutmeg¼ teaspoon
• carrot1 oz
• cinnamon3 teaspoon
• nutmeg¼ teaspoon
• almond butter3 tablespoon
• almond butter3 tablespoon
• Strawberries2 oz
• raspberries1½ oz
• blueberries1½ oz
• nonstick cooking spray0

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   To make the flax eggs, combine the flax meal and water in a small bowl and mix well.

3. 3

   Set aside for 10 minutes to gel.

4. 4

   In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.

5. 5

   Divide the base dough equally between 4 medium bowls.

6. 6

   Add the peanut butter and chocolate chips to 1 bowl and mix until combined.

7. 7

   Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.

8. 8

   Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.

9. 9

   Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.

10. 10

    Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray.

11. 11

    Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.

12. 12

    Bake for 25-30 minutes, until the edges are slightly golden brown.

13. 13

    Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days.

14. 14

    Gently cut each flavor into 6 bars, then remove from the pans with a spatula.

15. 15

    Enjoy!