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