These breakfast bakes provide sustained energy from whole grains and healthy fats, with natural sweeteners for moderate sugar content. The original product is already seed oil-free using peanut butter, coconut oil, and olive oil as fat sources. The DIY version upgrades to certified organic ingredients and replaces processed syrups with pure alternatives.
Based on: Roasted Peanut Breakfast Bakes
· Makes approximately 30 servings
· Serving: 1 bite (50g)
Why This Recipe is Seed Oil Free
Commercial Roasted Peanut Breakfast Bakes from deliciously ella often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Roasted Peanut Breakfast Bakes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Intensifies peanut flavor while adding protein without extra fat
Unrefined sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt
Enhances all flavors and balances the sweetness from dates and syrups
Instructions
Step 1. Preheat your oven to 325°F (163°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal. In a large mixing bowl, combine 525g (5.25 cups) organic rolled oats, 22g (3 tablespoons) peanut flour, 45g (6 tablespoons) inulin powder, and 8g (1.5 teaspoons) sea salt. Whisk these dry ingredients together for 1-2 minutes to ensure even distribution — the inulin and peanut flour can clump easily if not properly mixed.
Step 2. In a separate bowl, warm 375g (1.5 cups) peanut butter, 180g (0.75 cup) date paste, and 120g (0.33 cup) brown rice syrup together in the microwave for 45-60 seconds or in a double boiler until just warm and easily stirrable. This warming step is crucial because it allows the sticky sweeteners to incorporate smoothly. Add 75g (5 tablespoons) melted coconut oil and 30g (2 tablespoons) olive oil to the warm mixture and stir until completely combined.
Step 3. Pour the warm wet mixture over the dry ingredients and mix thoroughly with a large wooden spoon or silicone spatula for 3-4 minutes. The mixture should hold together when pressed but not be overly wet. If it seems too dry, add 1-2 tablespoons of warm water. If too wet, add 2-3 tablespoons more oats. Roughly chop the 120g (0.75 cup) roasted peanuts into bite-sized pieces and fold them in during the last 30 seconds of mixing.
Step 4. Transfer the mixture to your prepared baking pan and press it down firmly with the back of a measuring cup or your hands to create an even, compact layer about 1 inch thick. The firmer you press, the better the bites will hold together after baking. Score the surface into 30 rectangular pieces (6 rows of 5 pieces) using a knife — this makes cutting much easier after baking.
Step 5. Bake for 22-26 minutes until the edges are golden brown and the center feels set when lightly pressed. The surface should look slightly dry but not overbaked. Remove from oven and let cool completely in the pan for at least 2 hours before cutting along the scored lines. This cooling time allows the coconut oil to firm up and the binding agents to set properly.
Storage
Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks. For longer storage, individually wrap pieces and freeze for up to 3 months. The bites taste best at room temperature, so remove from fridge 15 minutes before eating.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.89
Savings74%
High upfront cost for quality organic ingredients, but excellent long-term value. Most ingredients last for many batches, making the per-serving cost very competitive with premium organic packaged foods.