Breakfast Oat Bars
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.
- 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
- 1. Pre-heat the oven to 180⁰C.
- 2. Melt almond butter and honey in a saucepan and melt over a low/ medium heat.
- 3. Add the coconut oil and vanilla and stir until completely melted.
- 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. Empty the contents into a tin and flatten to the edges, packing it down until smooth on top.
- 6. Bake in the oven for 15 mins. until golden.
- 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