A quick answer to breakfast

September 12, 2010 in breakfast, Food Porn


Wholesome energizing breakfasts on school mornings can be so hard! I am not the sort to fly out of bed full of energy so the idea of running to the kitchen and making some lovely home-raised eggs or some organic oatmeal for anyone just defeats me. I can do it on the weekend no problem but it is usually a brunch thing – around 10 am versus the 6 am it would need to be on school days.

Its for this reason I am on a quest to create some recipes for wholesome easy breakfasts that can be frozen down or held in the fridge for the week and which the kids or husband can get on the go.

I plan on making some soaked whole wheat sourdough pancakes to freeze down in the future (and I will share that) but today I am sharing a recipe I concocted that includes 100% nut-free protein, whole grains, filling fats, and lots of flavor.

I would not say this is a perfect recipe by any means and its certainly not made for adults who have lower calorie requirements but, if portioned well, they should be a good boost for the kids in the morning.

My husband (heck, me too) needs to eat a lower glycemic food than this so I am still thinking about how to solve that breakfast need.

Whole Wheat Oat Cream Cheese Apple & Soy Nut Bfast bars

Whole Wheat Oat Cream Cheese Apple Soynut Butter Breakfast Bars


  • 2 C soaked/sprouted organic whole wheat flour
  • 2 C organic steel cut oats (not quick)
  • 1 C Organic GMO-FREE soy nut butter
  • 1 3/4 C demerara sugar (portion out 1 C and 3/4 C)
  • 1/2 teaspoon aluminum free Bobs Red Mill baking soda
  • 1 C butter melted
  • 8 oz cream cheese
  • 8 oz sour cream
  • 2 large organic eggs (ours are homegrown)
  • 1 tablespoon lemon juice
  • 2 C apple butter
  • pinch of cinnamon
  • 1/4 – 1/2 C demerara sugar to sprinkle on top


Mix whole wheat flour, oats, soy nut butter, baking soda, and 1 C sugar, incorporate well.

Add 1 C melted butter, mix well.

Save 1 1/2 C of this mixture for use as a topping

Press into bottom of a greased 9x13x2 pan and bake 12-15 minutes (lightly browned). Remove and cool about 10 minutes.

Mix cream cheese and 3/4 C sugar until fluffy. Add sour cream, mix. Add eggs, one egg at a time with mixing between.

Spread apple butter onto cooled crust. Pour/spread the cream cheese/ sour cream mixture.

Sprinkle the topping over this and, if desired, sprinkle with a small amount of the demerara sugar.

Put back into the 350 oven and bake 30 – 40 minutes. Remove and cool. Cut into bars.

Whole Wheat Oat Cream Cheese Apple & Soy Nut Bfast bars

Whole Wheat Oat Cream Cheese Apple & Soy Nut Bfast bars

If you give this a try let me know how it goes for you.