Today we are starting something a little different. Would you all please help me welcome my husband Konrad to the blog! Technically, he isn't new to this site. He actually encouraged me to start and has helped me build this blog from the very beginning. But today I am letting him talk to you for the first time.
Unlike me, he is lot more comfortable in front of the camera. Make sure to check out his video below where he explains how this "Breadless Breakfast" series came to be. We plan on weekly installments with new recipes and progress reports - so stay tuned.
As Regina mentioned, my name is Konrad and I am her husband.
Basically what happened was, a friend of mine pointed out to me (in his broken English) that I needed to stop eating bread - saying the "yeast content in it" was blowing me up.
Being healthy and buzzing with energy, I never really was concerned with my weight gain - but had been wondering where it was all coming from. After all, I was eating fairly healthy (in my honest opinion).
Let me explain:
I knew he had a point when I thought it through and realized that I do consume a LOT of bread. I love my burgers - but do keep an eye on not eating them too often.
One thing I never did keep an eye on though was the fact that every one of my breakfasts consisted of bread. How does one go from eating bread for breakfast every day to not eating bread at all? What will I eat instead?
More importantly, what will going breadless do for me weight and health wise? Regina and I have been getting creative and will be sharing some of our "Breadless Breakfast" alternatives in this series once a week.
I hope you enjoy it and would love to hear your thoughts and feedback on this venture.
UPDATE: I have since gone on to replace breakfast altogether with protein meal replacement shakes.
So now that you know why Konrad is avoiding bread, here is what we made this week as alternative easy, grab & go breakfast: Crunchy Peanut Butter Granola Bars
In the video, Konrad mentions his usual breakfasts which consisted of white buns with peanut butter and honey. These bars are a healthier, breadless spin on the same flavors. This peanut butter granola also comes close.
We still have grains, but the white bread is replaced with healthier wholegrain oats. There are peanut butter and honey (his usual bread toppings) in these bars. Additionally, Medjool dates are sweetening and bind everything together.
And lastly, peanuts! They add an awesome crunch factor and are packed with protein - the key to a filling meal.
If you're not the grab & go breakfast type, these bars are also awesome as afternoon snack. But who am I kidding - this breastfeeding mommy can and does snack any time of day!
If you gave this recipe a shot instead of your usual breakfast routine, please share your thoughts with Konrad and I! We would love to hear your feedback on our breakfast ideas!
Also, if you liked these protein packed bars, give these recipes a try, too!
- Banana Peanut Butter Overnight Oats
- PB & Banana Cookies
- Healthy Peanut Butter Banana Breakfast Cookies & Vegan
- Peanut Butter Chocolate Protein Smoothie Recipe
- Paleo Tigernut Granola
Crunchy Peanut Butter Granola Bars
- 2 cups rolled oats toasted
- 1 ½ cups peanuts
- ¾ cup medjool dates pitted
- 6 tablespoons peanut butter
- 6 tablespoons honey
- ½ teaspoon salt only if using unsalted peanuts
- Place rolled oats on a baking sheet and toast at 350 degrees F for 5-7 minutes to desired level. Place into a large bowl with peanuts.
- Blend pitted dates in a food processor until smooth. Scrape sides if needed.
- Place processed dates, peanut butter, honey and optional salt into a small saucepan. Heat on low while stirring until combined and smooth.
- Pour over oats and peanuts and mix well to combine. Press mixture into a line 8x8 inch pan and chill in fridge or freezer until set. Cut into bars.
- I like to keep them in a container in the freezer to keep fresh.
Recipe inspired by Minimalist Baker
The binding agents, such as sticky sweeteners like honey, maple syrup, or even Medjool dates, are what help the ingredients in granola bars stick together. These ingredients not only add sweetness but also act as a cohesive force in the recipe.
Generally, making granola bars at home can be more cost-effective compared to buying pre-packaged bars from the store. This is because you have more control over the ingredients and can buy the components in bulk, which can be more budget-friendly in the long run.
Soaking oats before making granola bars is not necessary for all recipes, but it can help soften the oats and make them easier to digest, especially if you prefer a chewier texture. Soaking oats can also reduce the baking time in the oven, resulting in a softer and more cohesive bar.
Homemade granola bars can be a healthy snack option, especially when you have control over the ingredients. Using wholesome components like whole grains, nuts, seeds, and natural sweeteners allows you to create a nutritious and balanced snack, rich in fiber, vitamins, and minerals, without the excess sugars or preservatives found in some store-bought varieties.