There are days when breakfast just doesn’t seem to work and you need an on-the-go alternative. Today was one of these days and these breakfast bars did the trick. Not only are they packed full of the good stuff, but they are quick to make, filling for little (and big) tummies and have a sweet kick, making them taste great and a perfect snack or breakfast bite.
Now, I looked up a lot of breakfast bars online before trying my hand at my own version and the majority require a whole cup of honey or agave syrup. This in my opinion made it way too sweet and sticky for something i would feel comfortable giving my toddler for breakfast, so I tried adding more dried fruits and less syrup to give it the same binding ability. Not quite as compact as the ‘original’ versions but it does stick less to your teeth and from my point of view, I feel much more comfortable giving it to K.
Another great thing about these bars is that you can pretty much adapt the recipe to suit your own preferences. I like pistachios and cranberries as they add some colour but you can pretty much choose any nuts or dried fruits which you like.
Bars will last for up to a week in an airtight container. When packing for ‘on-the-go’, simply wrap up the individual pieces in cling film and pack it away.
Anyhow, enjoy and here’s the recipe.
- 1¾ cup gluten-free rolled oats
- ¾ cup unsweetened desiccated coconut
- 1 cup unsalted cashews
- ½ cup chopped pistachios
- 2 tablespoon chia seeds
- ¼ cup dried cranberries
- ¼ cup raisins
- ½ cup dates (medjool and preferably seedless) roughly chopped
- 4 tbspn agave syrup
- 1 tbspn coconut oil
- 1 teaspoon vanilla extract
- In a pan of boiling water, place the chopped dates, raisins and cranberries and allow to soak for 10 minutes.
- Meanwhile, place the cashew nuts and desiccated coconut in a food processor and chop until coarsely chopped.
- Add in the remaining ingredients, including the soaked fruits (which you should drain the water before)
- Mix in the food processor for a minute and then open and mix with a spoon. Then mix for an extra minute once more.
- Line a 9 inch square baking pan with greaseproof paper and transfer the mixture into the pan.
- Spread out to cover the entire area, firmly pressing it together so it is sticking together firmly. The harder you press, the better it will stick. (Don't be afraid of getting messy and use your hands for the best result).
- Even it out, trying to get a smooth surface and refrigerate for a couple of hours.
- Cut into squares (size of your preference) and store in an airtight container. e
Easy to make and a super healthy, protein-packed breakfast option for the whole family. You can eat this tofu scramble alone or serve it as an accompaniment to a vegetarian English Breakfast. Keep it simple in a wrap or make it brunch with a jacket potato.
- ½ block firm tofu
- ½ red pepper, diced
- ½ courgette, diced
- ½ cup of chopped spring onions
- 2 tbsp cooking (sunflower / vegetable) oil
- 1 tsp cumin seeds
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 tbsp ketchup
- 2-3 tbsp water
- Juice of ½ lime
- ½ cup chopped coriander leaves
- Press the Tofu - lay the tofu on a chopping board and placing something weighted on top to remove the excess water for 10 minutes
- In the meantime, cut the vegetables as stated above
- Heat the cooking oil and sauté the vegetables and the tofu all together in a large non-stick pan or wok for about 5 minutes
- Prepare the seasoning by gently whisking all the ingredients together to form a thick paste
- Once the vegetables are cooked, stir in the seasoning paste and add in the lime juice and coriander leaves
Take all the healthy bits of porridge, pack it into a pancake, give a load of topping choices and if your family is anything like mine, you’ll see fun, smiles and full tummies at your breakfast table.
I have tried this with gluten free flour and alternative milks (like lactose free milk and almond milk) and they come out exactly the same – you wouldn’t even notice the difference.
- 100g oats (quick cook or rolled oats)
- 45g wholewheat flour
- 1 tbspn caster sugar (optional as bananas add sweetness)
- 1 tbspn ground flax seeds
- ½ tspn baking powder
- 250ml milk
- 1 tbspn coconut oil
- ½ banana
- Using a hand blender, mix all ingredients together to form a liquid batter for the pancakes.
- Stir with a spoon to collect any remaining loose flour or oats and blend again.
- Pour about 2 tablespoons of mixture onto a very hot non-stick frying pan.
- Once the bottom is cooked, flip over and cook the other side.
- Serve hot with any topping your child likes.
Replace the bananas with alternative fruits such as blueberries
Or even make gluten free or dairy free by substituting the flour with gluten free flour or the milk with soy or almond milk.
If you use gluten free flour, you need to increase your quantity of oats.