Weekend breakfasts around here can be summed up in three words. Lively, leisurely, and lingering. Not having to battle with an early alarm clock means we get the chance to take our time, and enjoy the ritual. When you are mindful of how sharing a meal together is more than just nourishment for individual bodies, you create a space for food to serve as as a family connection. The cooking, the conversations, and the slow pace is a deliberate strategy to shake off residual weekday tension, and come together. As an added bonus, we get to feast on things like shakshuka.
Just as soon as the weekend gets here, it vanishes again for five more days. We don’t wish our life away, but Friday appears as a beacon in the night. A far cry from indulgent weekend mornings, weekday breakfasts are hurried. Occasionally, we mash half an avocado on a piece of sprouted toast, sprinkle on some red pepper flakes and nutritional yeast, and off to work we go. Brown rice crackers, topped with natural peanut butter, are also a go-to alternative when we have to get out the door quickly.
Years ago, our breakfast consisted of a granola bar and fruit. To bump up nutrition, and minimize sugary processed foods, we went on a quest to make our own breakfast bars. We tested so many breakfast bars. Chewy, crunchy, crumbly; we made them all. Bar after bar, we were never completely satisfied. Either the flavor was lacking, or we weren’t happy with the texture. Then, these bars came along. We whip up a batch on Sunday evening, and they last us through the week.
They are simply made with a handful of ingredients, most of which you may already have in your pantry. Bananas give them a chewy consistency and add sweetness; walnuts provide a crunch; nutritional oats and chia seeds keep you full and energized, and rosemary is the ultimate pairing for the sweet and salty topping.