Vegan Protein-Packed Breakfast Bars

Instructions

1. Preheat the oven to 375°F (190°C).
2. Create flax eggs by mixing flax meal and water in a small bowl. Set it aside for 10 minutes to gel.
3. In a large bowl, combine oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas. Mix until well-combined.
4. Divide the base dough equally into 4 medium bowls.
5. In one bowl, add peanut butter and chocolate chips. Mix until combined.
6. In another bowl, combine apple, walnuts, cinnamon, and nutmeg. Mix until combined.
7. For the next bowl, mix carrots, cinnamon, nutmeg, and almond butter.
8. In the final bowl, combine almond butter, strawberries, raspberries, and blueberries.
9. Grease 2 baking pans with nonstick spray, each measuring 9x13 inches (23x33 cm). Spoon or spatula pack each mixture into half of each pan.
10. Bake for 25-30 minutes until the edges turn slightly golden brown.
11. Once baked, let the bars cool for 20 minutes. Then refrigerate for at least 30 minutes or up to 5 days.
12. Gently cut each flavor into 6 bars and use a spatula to remove them from the pans.
13. Enjoy!