Vegan Ginger-Cardamom Cranberry Walnut Breakfast Bars
Total time1 hr 15 min
Prep time15 min
Cook time30 min
5.0(23)
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Learn more →Ingredients
12 servings
For the bars
- 2 cups rolled oats
- 1 cup almond flour
- 1 tsp ground ginger
- ¾ tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 cup raw walnuts, roughly chopped
- ¾ cup dried cranberries, unsweetened or naturally sweetened
- ½ cup pure maple syrup
- ⅓ cup coconut oil, melted and slightly cooled
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- 1 tbsp fresh ginger, finely grated (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
- 2
In a large mixing bowl, whisk together the rolled oats, almond flour, ground ginger, cardamom, cinnamon, baking powder, and salt until evenly combined. Stir in the chopped walnuts and dried cranberries.
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