Easy Freezer Recipes Paleo Coconut Pecan Breakfast Bars

With two little ones two and under at home, it’s no secret that I rely on freezer cooking to feed my family healthy meals.  And to keep myself sane too!  Of all the easy paleo recipes I make, my recipe for Paleo Coconut Pecan Breakfast Bars is a favorite for a few reasons.For starters, my Paleo Coconut Pecan Breakfast bars are super quick and easy to whip up whether you want to serve them right away or freezer them for those extra crazy mornings where you need to just grab something and go.

They’re also gluten, grain and dairy free which makes it great for people with sensitivities.What I love most about them though is how delicious they are!  They double as a great afternoon snack for those rare mama coffee breaks in the afternoon – you know, when the planets align on a full moon and both kids are napping at the same time.  Yes, those moments definitely need to be celebrated, and luckily, I usually have the perfect little something waiting for me in my freezer.4.7 from 7 reviews Save Print Easy Freezer.

Recipes: Paleo Coconut Pecan Breakfast Bars

Author: Sylvie Roy Recipe type: Breakfast

Serves: 16 squares   Ingredients Coconut oil 2 eggs 1 banana ¼ cup honey ½ tsp vanilla ? cup coconut flour 1 cup unsweetened shredded coconut 4 Tbsp coconut milk ½ cup chopped pecans Instructions Preheat oven to 350 degrees. Use the coconut oil to grease an 8×8 pan. Crack your eggs into a medium sized bowl and quickly whisk them up. Mash your banana – I like to just do this quickly on a plate – add to the bowl with the eggs along with the honey and vanilla. Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps. Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.

Spoon the batter into your pan and smooth it out. Sprinkle the chopped pecans over top. Bake your bars in the pre-heated oven for 20-25 minutes. Keep an eye on them – when the edges are golden brown and the center is firm, they’re done! Freezing these is a cinch too! Simply wait for them to cool, cut them to the desired size and store them in a freezer container or freezer bag. I tend to try to do this as soon as I can – if they stay on the kitchen counter, they tend to disappear quickly! You can defrost them quickly by popping them in the microwave for about 30 seconds. If you’re like my hubby and are not a fan of the microwave, you can pull out a few the night before and just leave them in the fridge and they’ll be defrosted by breakfast the next morning.

Do you Have any Favorite Easy Freezer Recipes?

Do you plan breakfast or any other meals ahead of time and freeze them?  If so, what are your favorite ideas to make healthy eating a little bit easier on busy days?