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Holy MolÉ Breakfast Bars

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Holy Molé Breakfast Bars

Course Breakfast, Snack
Cuisine Mexican
Keyword backpacking, camping, car camping, dairy-free, dayhike, egg-free, gluten-free, lactose-free, no shellfish, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12


  • 1 cup chopped almonds
  • 1 ½ cup rolled oats
  • ½ cup green pumpkin seeds
  • 1 cup chopped dates
  • ½ cup almond butter
  • ½ cup dark chocolate chips
  • ½ cup agave syrup
  • 3 Tbsp. Ancho chili powder
  • ¼ cup coconut oil



  • Heat oven to 350 degrees F.
  • Add all ingredients together in a mixing bowl and mix well together.
  • Add the mixed ingredients into a greased 9×9 inch baking dish.
  • Press ingredients down firmly in the baking dish with a spatula and/or the bottom of another small baking dish.
  • Bake for 30 minutes.
  • Let the bars cool on a cooling rack for two hours.
  • Cut bars into nine squares and either package each bar separately or together in a Ziploc bag.

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