Making lemon almond breakfast bites ahead of time saves my world. They’re crazy tasty and refreshing too.
These breakfast bites are nice because I can make them after ingesting a couple gallons of coffee. They store well in the pantry and can be accessed when I’m not at my best (a.m. hours in case you couldn’t guess). Plus, they are of decent mass to be chucked across the room at a hungry child. Be sure to bellow, “heads up” before chucking. “Safety first.”
Lemon Almond Breakfast Bites: Recipe Highlights
Lemon Almond Breakfast Bites are quite straightforward, making the recipe great for even novice bakers to add a notch into their “I made this” belt. The recipe calls for you to combine everything in a microwave safe bowl, but I sometimes slack in the “I did the dishes” department and didn’t have my glass bowl clean, so I use my dutch oven too.
These lemon almond breakfast bites pack quite a healthy punch and have a ton of fiber. They’re also made with almonds which boast benefits such as reducing heart attacks and diabetes, in addition to a significant source of vitamin E. I’m just scratching the surface here with the nutritional benefits.
Substitution For Honey
The first time I made this I was short on honey so I substituted sweetened condensed milk. I’d just cleaned out my pantry and found six cans. Why the hell did I have six cans? Probably because I forgot I bought the first five each time I was at the store. Who knows, but if you use the same substitute you will have a slightly chewier texture which I actually kind of liked. Just a heads up.
Well, enjoy your breakfast bites. You might even try an orange version (substituting the lemon for orange), or maybe adding poppy seeds. It’s a breakfast bite, don’t be afraid to experiment. What’s the worst that can happen?
Lemon Almond Breakfast Bites
- 1 cup almond meal ground blanched almonds
- 1 lemon
- 1/3 cup sunflower seeds
- 1/4 cup wheat germ
- 1/4 tsp salt
- 2 tbsp chia seeds
- 2/3 cup oatmeal
- 1 cup honey
Preheat oven to 350 degrees.
Zest the lemon (grate the peel), and squeeze the juice out of it, removing the seeds.
Combine all the ingredients in a microwave-safe bowl and stir. Microwave the ingredients for 1 minute or until the honey mixes better. Stir again.
Grease a mini-muffin pan with cooking spray, and press the mixture into the pan using a greased spoon (and your fingers when necessary).
Bake in the preheated oven for 35 minutes. Once done, place on a cooling rack.
Store in an air-tight container. Eat regularly.
Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.