This post, Steel Cut Oat Breakfast Bars, has been updated as of 12/9/2020 to reflect changes made to the recipe. The changes are intended to help clarify the recipe directions based on questions from readers.
You guys. I’m reeeaaally needing new breakfast ideas. That doesn’t feel like a very food blogger thing to admit. Here’s the thing, despite being a food blogger who is supposed to enjoy testing out new and exciting recipes regularly I can also be a stick in the mud about food sometimes. Though I do love variety, I also somehow am the type of person who eats the same single dish, over, and over again, every day, for a very, very long time. Until I get completely and utterly sick of it anyway. I think I’ve told you guys about my year (yes a literal year) of eating nothing but scrambled eggs for breakfast that occurred back in my North Dakota days?
In more recent years my eat-everyday-for-way-way-too-long breakfast has been peanut butter toast. I’m pretty sure I’ve already crossed the “eat it for a year line” with this one. And the thing is, if I have to look at a piece of peanut butter toast in the morning (heck any time of day at this point) I may cry, or scream, or otherwise carry on.
Given my pattern in the past, I know I’m not going to to be able to face peanut butter toast in the morning for a good two to five years. I mean at this point I will finally eat eggs in the morning again… but it took about five years for me to get to that point.
I need new breakfast choices here friends. I’m starting to revert to my old high school breakfast habits: i.e. eating random stuff and leftovers. Think rice and stew peas, 1/2 a leftover Chickfilla sandwich, lunch meat and cheese, part of a leftover apple pie galette…. In high school my favorite breakfast was leftover spaghetti and meatballs. My Mom always made really good meatballs.
I’ve always felt like this was kind of a weird habit. And not always healthy or practical. Spaghetti and meatballs isn’t exactly portable when you need to get your kiddo to school in the morning and eat on the go.
So. I need new breakfast choices. Obviously, right?
I have been being a good little food blogger and experimenting some with new recipes. I have a quinoa breakfast bowl in the works that isn’t quite right yet, but will probably be very good when I figure out what’s missing. And of course, as you can probably guess, today’s Steel Cut Oat Breakfast Bars are a result of a productive and most successful breakfast experiment.
Here’s what I love about these breakfast bars:
- They are somewhat healthy for you, especially if you decide to forgo the glaze. (Steel cut oats, nuts, fruit!)
- You make a batch of breakfast bars once on the weekend and then you have a significantly more portable than meatballs grab and go breakfast all week.
- My kids eat them happily and without complaint.
- The are yummy: a nice lightly grainy texture, a touch of sweet from the brown sugar and the fruit (or more sweet with the awesome maple glaze!), packed with toasted nuts and whatever other good stuff you want!
- They are very pretty when you take pictures of them. (lol. Food bloggers, right?)
- They actually keep me full until lunch. (Whole grains, protein!)
- These in no way shape or form resemble peanut butter toast. Or eggs. (Still iffy on too many eggs…)
- They are most excellent served with fresh fruit for a nice sit down breakfast if you have time. (I did dried cherries inside and served with fresh cherries one morning when I had the time.)
So. I think you know what you have to do now.
Go make a batch of these lovely bars for yourself of course. That’s totally what you were thinking too, right? But, before you go if you’ve got any brilliant breakfast ideas for me lease leave a comment and let me know! I’ve really gotta stop eating things for so long in a row. I’m ruining some really good foods for myself. Thanks in advance for the suggestions.Print
Adapted from Half Baked Harvest.