High Energy Breakfast Bars

High Energy Breakfast Bars

While it would be nice to have time to cook breakfast everyday, some days are too hectic to make it happen! In times like these, you need a breakfast bar that you can grab quickly as you head out the door, and these Paleo protein bars bars fit the bill. Made of only a few ingredients, these High Energy Breakfast Bars are satisfying, healthy, and delicious! For more FREE Paleo breakfast recipes, visit our PaleoPlan recipe center!

Recipe makes 4 servings.
Approximate Cook Time: 10 minutes
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Votes: 2
Rating: 5
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Ingredients

1 cup(s) almonds
1 cup(s) cashews
1/2 cup(s) coconut, unsweetened shredded
1/4 teaspoon(s) sea salt
1/4 cup(s) honey, raw

Instructions

  1. Put the almonds and cashews in a food processor and pulse until rough chopped. Add the coconut and pulse a few more times, being careful not to over chop. Transfer to a bowl and add the salt and honey. Mix well.
  2. Line a square baking sheet with parchment paper. Press the mixture into the pan with your fingers and transfer the pan to the refrigerator. Chill for 2-3 hours until firm. Cut into bars and store in an airtight container.


14 Comments

  1. Traci L

    I tried making these tonight. I just put them in the frig to chill, so I don’t know the end result yet. The directions say to use your fingers to press the mixture into the pan. My question is: How do you use your hands to press it down, but keep the mixture from coming up and sticking to your fingers? Any help with this recipe would be appreciated :)

    • Karen

      Hi Traci,

      You can try coating your fingers in a little coconut oil or using parchment paper. Sometimes these help me. I hope you enjoy the breakfast bars. Let us know.

  2. Cassie S

    After they’ve been chilled and cut, do they need to be stored in the fridge?

    • Karen

      Cassie S, yes store them in the refrigerator.

  3. Teri

    Since when are cashews paleo?

    • Aimee McNew

      Hi Teri,

      All tree nuts are Paleo, including cashews. Peanuts are legumes, so they’re the only “nut” that aren’t actually Paleo.

  4. Adrianna

    Could this be made with just almonds or another substitute for the cashews? My daughter is allergic to cashews but would love to have a snack on hand for her

    • Aimee McNew

      Adrianna,

      Sure, feel free to swap any nut that she tolerates better!

  5. Jeannie

    Does it make a difference if I use regular honey and salted nuts?

    • Sally Barden Johnson

      Please see above!

  6. Jeannie

    I’m asking because I made them today and put them in the fridge for over 3 hours and they are still not hardening.

    • Sally Barden Johnson

      Hi Jeannie,

      I’m sorry you had trouble with the recipe! Using regular honey would definitely not make a difference. I’m wondering if the extra salt on the nuts did? I’m not sure. The only other thing I can think of is that perhaps the nuts weren’t chopped into small enough pieces for the bars to hold together? I hope your breakfast bars tasted great even if they never hardened up!

  7. Ness

    These sound delicious although I’m allergic to coconut. What could I substitute it with?

    • Aimee McNew

      Ness,

      While the consistency would change, I would probably use raisins instead of the coconut if I were making it. They would be stickier and wouldn’t shape into bars quite the same, so I would probably make them into energy bites/balls instead.

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High Energy Breakfast Bars

Number of servings 4
Approximate cooking time: 10 minutes

Nutritional information provided to Paleo Plan
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Ingredients

1 cup(s) almonds
1 cup(s) cashews
1/2 cup(s) coconut, unsweetened shredded
1/4 teaspoon(s) sea salt
1/4 cup(s) honey, raw

Instructions

  1. Put the almonds and cashews in a food processor and pulse until rough chopped. Add the coconut and pulse a few more times, being careful not to over chop. Transfer to a bowl and add the salt and honey. Mix well.
  2. Line a square baking sheet with parchment paper. Press the mixture into the pan with your fingers and transfer the pan to the refrigerator. Chill for 2-3 hours until firm. Cut into bars and store in an airtight container.
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