Breakfast Oat Bars

Fri, 16th of September

With the kids back to school, September mornings can be a bit hectic, especially while everyone settles into a new routine. A good breakfast is still so important though. These bars are delicious but also packed full of nutrients and slow release oats, so you can pop one into the palm of a child running late or even eat it yourself! These are equally good as a mid-afternoon snack.

Helen James


  • 1 cup (80g) dessicated coconut
  • ½ cup (80g) linseeds
  • ½ cup (85g) chia seeds
  • 1 cup (70g) pumpkin seeds
  • 1½ cups (200g) mixed nuts
  • ½ cup (50g) dried cranberries (or blueberries)
  • 1 tsp ground cinnamon
  • ½ cup (50g) almond butter
  • ¼ cup (60ml) honey (or maple syrup)
  • 1 tsp vanilla extract
  • ¼ cup (50g) coconut oil
  • 2 cups of oats

Helen James

  1. 1. Pre-heat the oven to 180⁰C.
  2. 2. Melt almond butter and honey in a saucepan and melt over a low/ medium heat.
  3. 3. Add the coconut oil and vanilla and stir until completely melted.
  4. 4. Roughly chop the nuts, and add with the oats to the butter honey mixture with the rest of the ingredients and stir until well combined.*
  5. 5. Empty the contents into a tin and flatten to the edges, packing it down until smooth on top.
  6. 6. Bake in the oven for 15 mins. until golden.
  7. 7. Remove from the oven and allow to cool for 10 mins. Cut into squares and serve. Enjoy!

*if the mixture feels dry add 3-4tablespoons of water to bring it together

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores

Products used: Enzyme Tea Towel3511163 Lewis Dinner Plate3540180 Lewis Side Plate3540181