Thoroughly whisk eggs in a large mixing bowl. Whisk in applesauce, mashed banana, honey, and vanilla.
Add in oats, ground almonds, ginger, baking powder, salt, and your chosen fruit-nut additions. Use a wooden spoon to thoroughly combine dry ingredients into the wet mixture.
Pour in almond milk a little at a time, stirring to combine. Allow the mixture to sit and thicken for 30 minutes.
1st Bake
Line a large rimmed baking sheet with parchment paper. Spread the oatmeal mixture evenly over parchment paper.
Bake 40 minutes, until the top is slightly golden and it is “bouncy” to the touch. (Like a heavy quick bread.)Remove baking sheet from oven and cool the oatmeal "cake" on rack for 20 minutes.
2nd Bake
Use a sharp, wet knife to cut the oatmeal cake into 24 bars.
Place half the bars on a parchment lined baking sheet, leaving space in between each bar.Bake bars for another 20 minutes at 375°F | 190°C, turning over halfway through the baking time.Hint: If you only have one baking sheet, do the second bake in two batches.
Remove from oven and cool completely on cooling rack. Store cooled bars in an air-tight container.
Notes
If you plan to eat these bars within the week, simply put them in an airtight container in the refrigerator. For longer storage, wrap bars individually (or better yet, vacuum-seal them) and freeze them.Sealed breakfast bars will last up to four months in the freezer. Thaw frozen bars to room temperature whenever you want one. They’re delicious cold, but for a warm breakfast on the go, ten seconds in the microwave makes them even better.NOTE: Nutritional analysis DOES NOT INCLUDE optional add-ins.