No Bake Almond Butter Strawberry Jam Breakfast Bars Recipes

NO-BAKE HEALTHY STRAWBERRY-ALMOND CEREAL BARS

Steps:

• Spray an 8-inch square baking pan and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla.
• Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.)
• Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days.

NO-BAKE ALMOND BUTTER + STRAWBERRY JAM BREAKFAST BARS

Steps:

• Line a 9x9-inch square pan with parchment paper or use a 9x9-inch silicon pan.
• In a small bowl, whisk together the ground flaxseed and water. Set aside for 5 minutes to thicken.
• Add the almonds and rolled oats to a food processor and process for 15 to 20 seconds, or until a coarse meal forms.
• Then, add the flaxseed mixture, almond butter, dates, coconut sugar, and sea salt, and process for 2 to 3 minutes, or until the mixture begins to clump together and hold its form against the wall of the food processor. It should be sticky enough that it holds together well when pressed between your fingers but is able to easily crumble back to its original form. If it isn't sticking together when pressed, add more pitted dates, 1 at a time, and continue to process until it holds together as described.
• Scoop the crust mixture into the lined pan and use your hands to press it evenly into the bottom. Then, use the back of a large metal spatula (see above photos) to press and firmly compact into a smooth, even surface.
• Freeze for 30 minutes to set.
• Meanwhile, prepare the strawberry jam. In a medium saucepan, stir together the frozen strawberries, water, and maple syrup over medium heat. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for 12 minutes, or until the strawberries begin to break down into a sauce, stirring occasionally. If needed, reduce the heat to low during the last few minutes of cooking to prevent scorching.
• Turn off the heat and use the back of a fork to thoroughly mash any remaining pieces of fruit. Then, stir in the ground chia seed, turn the heat on low, and cook for another 1 to 2 minutes, or until it begins to thicken, stirring constantly. Remove the pan from the heat and transfer to the refrigerator for 5 to 10 minutes to cool slightly**. Set aside.
• While the strawberry jam is simmering, make the crumble topping. Add the almonds to a food processor and process for 1 minute, or until ground into a fine meal.
• Transfer to a small mixing bowl and add the rolled oats, coconut sugar, almond butter, and sea salt. Use the back of a fork to mash the almond butter into the other ingredients until thoroughly combined into medium-size crumbles (see above photos).
• Spoon the strawberry jam over the crust and use a spatula to gently smooth into an even layer. Then, sprinkle the crumble topping evenly over the surface and use a spatula to gently pat the topping down to compact it a bit.
• Freeze for 1 hour, or until set well enough to slice.
• Grasp the edges of the parchment paper and carefully lift the entire bar out of the pan (see ***notes for tips if using a silicon pan). Place on a cutting board and slice into 12 to 16 bars.
• Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.