Do you ever wake up craving dessert for breakfast, but knowing you should eat something healthy? Well I was today years old when I discovered breakfast bars, and now I’m OBSESSED. ⁣I know I’m a smoothie person usually, bu these Make-Ahead Monster Breakfast Bars are life-changing, and I recommend dropping everything to make them ASAP.
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They’re kind of like if an energy bar and a piece of cake had a baby, and they’re SO good—perfect for when you need a little nosh after your smoothie or if you want something filling and delicious to take with you camping or on a hike (or just like, on the subway uptown, which always takes way longer than I think it will and makes me SO HANGRY on the way).⁣

Why I love these Make-Ahead Monster Breakfast Bars

These are monster cookie-flavored (ie peanut butter, chocolate, and oats), but now that I’m obsessed, I can definitely make other flavors, so let me know what you want in the comments!! ⁣

The combination of oat flour and rolled oats means these are super rich in fiber, so they’ll keep you full all morning long. And obviously the peanut butter gives these an amazing monster-inspired flavor, but it also adds a hefty dose of protein, while hemp hearts—a complete protein—add even more.

One more note on the peanut butter: I highly prefer using the chunky kind over creamy in this recipe because it gives the bars a delicious crunchy texture, BUT really any nut butter or seed butter will work. Let me know what variations you try in the comments!

Three eggs bind everything together, but you can totally use flax eggs (mix together one tablespoon of flaxseed meal with three tablespoons of water, then let it sit while you make the rest of the recipe) if you’re plant-based. Vanilla and maple syrup give these Make-Ahead Monster Breakfast Bars a bit of sweetness without any refined sugar.

Mix everything together, stir in your chocolate chips, then top with more chocolate chips and some M&M candies if you’d like. I used Lily’s Sweets Dark Chocolate Baking Chips and Unreal Milk Chocolate Gems, but you can use whatever you’ve got on hand!

Make a batch, and keep ’em in your fridge for up to a week or cut them and freeze them in single squares so you can defrost one at a time in the microwave (30-second intervals) or toaster oven. ⁣I promise, it’s going to be your new favorite way to start the day.

More breakfast recipes

Whether you’re not feeling smoothies this week, would rather have a baked good, or have always been and always will be a savory breakfast person, I’ve got a recipe for you. Try one of these next!

• Healthy Lemon Poppyseed Muffins
• Veggie-Packed, One-Pan Southwestern Breakfast Skillet (Gluten-Free, Vegetarian, Dairy-Free Option)
• Healthy Pecan Cinnamon Roll Dough Bites (Gluten-Free, Dairy-Free, Vegan)
• Healthy Breakfast Burrito
• Super Clumpy Cardamom Orange Creamsicle Granola
• Pecan Coffee Cake Overnight Oats

Watch it being made!

Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!