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Vegan Cinnamon Nut Breakfast Bars are so good that Farmer Fred (who isn’t a breakfast bar person) took a small piece and declared it so good that he finished that bar and another one. I think he was afraid to try them when I told him they were vegan. Even if you aren’t a fan of vegan food, give these bars a try, and maybe you’ll be like Farmer Fred. Pleasantly surprised by how tasty they are. Want a non-vegan cookie bar? These Dream Bars are a delicious dream.
What Makes These Vegan Cinnamon Nut Breakfast Bars so Yummy?
Cinnamon bits, pecans, and my secret ingredient, maple-infused coconut flakes, are the secret to the yum in these bars. The coconut flakes raise the bar for this cookie. To make your own SIS (simple is smart) maple-infused coconut flakes. Purchase some coconut flakes and add one to two teaspoons of real maple syrup per cup of coconut flakes. Toast in the oven at about 225-degrees F until browned, dry and crispy. Make extra, because once you taste them, you won’t be able to stop eating them. Remember, you will need to save half of a cup for this recipe.
This is a recipe from my childhood. My mom would make these with regular milk and didn’t add the cinnamon bits. I substituted Coconut milk and added the cinnamon bits. The cinnamon bits are dairy-free; baking turns them into little pools of cinnamon deliciousness. Hershey makes a cinnamon chip, which is also good but isn’t dairy-free. You can also use whole wheat instead of the all-purpose flour. Both are delicious. Remember you don’t have to eat these bars for breakfast. They are a delicious snack or on the go pick-me-up.
How Do I Make These Cinnamon Nut Bars?
These cinnamon nut breakfast bars are super fast and straightforward to make. They are another one of my SIS (simple is smart) recipes. This is a three-step recipe.
Step 1. in a stand mixer: Add the baking powder and salt to the flour. Mix it in and then add the shortening, coconut milk, and brown sugar. Mix on medium-low until blended
Step 2. Add the coconut flakes, cinnamon bits, and pecans. Mix on low until just mixed in. Overmixing will cause the cinnamon bits to fall apart. The bars will still be delicious, but you won’t have those nice melty pools of cinnamon.
Step 3: Make an SIS parchment sling for the pan. This lets you remove the bars from the pan easily and keeps them from breaking apart. Bake, cool, slice and enjoy.
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- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- 9 X 9-inch baking pan
- 1¼ cup all-purpose flour (160g)
- 1 tsp baking powder
- ½ tsp salt
- 3 Tbsp brown sugar
- ¼ cup Shortening (46g)
- ⅔ cup chopped pecans(76g)
- ½ cup toasted coconut flakes(30g)
- 5 tbsp coconut milk
- ½ cup cinnamon sweet bits(70g) King Arthur Flour has vegan cinnamon chips.
- Preheat oven to 350°F
- Add the salt and baking powder to the flour and mix in.
- In the bowl of a stand mixer add the flour mixture, brown sugar, shortening, and coconut milk. Mix on low until well mixed.
- Add the coconut flake, nuts, and cinnamon bits.
- Mix on low until combined. Don't overmix or the cinnamon bits will fall apart
- Make a SIS (simple is smart) parchment sling for the baking pan. Press the dough gently into the baking pan. Bake for 12 - 15 minutes until center is set and edges are lightly browned.
- Cool for 30 minutes before removing from the pan. Grasp the ends of the parchment sling and gently lift the bars out of the pan. Cut when completely cooled.