Goodness on the go – these tasty bars are easy to pack up and take out on adventures.
Makes 16
For the topping:
20g blueberries
20g pumpkin seeds
20g skin-on almonds, chopped
For the breakfast bars:
75g coconut oil
75g peanut or other nut butter
50ml honey
2 ripe bananas, mashed
200g oats
1 tsp cinnamon
15g sesame seeds
25g dates, chopped
20g blueberries
1 Start by assembling your topping. Add the blueberries, pumpkin seeds and almonds to a small bowl, mix lightly and set aside.
2 Meanwhile, preheat the oven to 180C/Fan 160C/Gas 4 and line a 20cm square tin with baking paper.
3 In a pan, melt the coconut oil with the nut butter and honey, and stir thoroughly to combine.
4 In a large bowl, mix together the mashed banana and oats. Add in the cinnamon, sesame seeds and dates, then pour over the nut butter mixture and mix until well combined.
5 Gently add in the blueberries and tip the mixture into the prepared tin. Press to level out, then sprinkle over the topping and press in gently.
6 Bake for about 30 mins, or until a skewer comes out clean. Allow to cool in the tin then transfer to a cooling rack. When cold, cut into slices.
Cook’s note: These can be kept for 3-4 days in an airtight container.
This recipe is just one of the ideas from our May ‘Gathering’ feature, a menu for a breakfast picnic which we have called ‘Up With the Lark’. It also includes recipes for Turmeric Coffee, Granola, Breakfast Burritos and French Toast with Fruit & Maple Syrup. The recipes and photography are by Catherine Frawley and the styling is by Kay Prestney.
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